Thursday, June 30, 2016

Shortbread Cookies

2 sticks margarine
1/2 cup sugar
2 cups flour
1/4 cup corn starch
1/4 tsp salt
(this recipe stands alone, you can also try one of the following options)

Option 1
2/3 cup cranberry
1/4 cup crystalized ginger

Option 2 - Chocolate dipped
1 cup melted bittersweet chocolate chips
small piece (1/4 oz) melted wax
(melt in double boiler)

Line pan with parchment paper, or use an ungreased pan.  Cream butter and sugar, add dry ingredients and (optionally) cranberries and ginger.  Mix til crumbly.  Turn on floured surface and knead.  Divide into three balls, 6" round.  Cut into 8 wedges.  Chill 15 minutes  Preheat oven to 350, bake for about 15 minutes or until lightly browned.

Chocolate-Dipped (Option 2); dip the tips of the cooled shortbread into the melted chocolate, 1/2 of the length of the cookie.  Let cool until hard on a piece of wax paper (can also chill in the freezer, this works much faster).


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