Kippy's Shortbread

  A hallmate's grandmother makes delicious shortbread that I tried for the first time this weekend...

Kippy’s Shortbread

 

1 C. sugar

2 C. butter

1 C. cornstarch

2 C. flour

1 '/2 to 2 C. additional flour for kneading

 

In a large bowl cream sugar and butter. Gradually mix in cornstarch and flour. 

 

Remove from bowl and place on a lightly floured surface. Knead adding additional flour (1.5-2 cups) as necessary.

 

For Rectangular shortbread:

Use a 9x12 or 10x15 inch pan. Press the dough into pan. Mark into sections with a knife. Prick each section of dough with a fork.

 

For round or triangular shortbread:

Roll into a "log." Cut into 12 or 16 pieces, depending on size cookies desired. Roll each section into a ball. Place on a cookie sheet and press down with palm of your hand, so each circle is about 1/2 inch thick. With the edge of a knife indent each circle to make 4 to 6 sections in each, similar to a wheel. With a fork prick each of those sections. Crimp edges slightly with tines of a fork (for decoration only, not necessary). Sprinkle with granulated sugar.

 

FIRST:

Bake at 300 degrees for 30 minutes.

 

SECOND:

Reduce heat and bake at 200 for 1 hour.

 

Cut while warm.

 

Store in an air tight container. Improve with age. Shortbread freezes well.

 ** I put the shortbread in for this amount of time in the oven and it was not quite done.  I would either cook 10 minutes longer or 300 for more like 45 minutes...

YUM!