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HOLIDAY SHORTBREAD COOKIES




Source of Recipe


ARGO CORN STARCH BOX


Recipe Introduction


BUTTERY COOKIES THAT MELT IN YOUR MOUTH!


List of Ingredients




1 1/3 C. ARGO CORN STARCH
2 C. ALL-PURPOSE FLOUR
4 2/3 C. POWDERED SUGAR, SIFTED
2 1/3 C. BUTTER
1/2 TSP. VANILLA
2 1/2 TSP. GRATED LEMON PEEL
1/3 C. LEMON JUICE

Recipe



PREHEAT THE OVEN TO 350. IN MEDIUM BOWL COMBINE FLOUR, ARGO CORN STARCH AND 2/3 CUP OF POWDERED SUGAR; SET ASIDE.

IN LARGE BOWL WITH MIXER AT MEDIUM SPEED, BEAT 2 CUPS OF BUTTER UNTIL SOFTENED AND SMOOTH. ADD FLOUR MIXTURE, 1 1/2 TEASPOONS OF LEMON PEEL AND VANILLA; BEAT UNTIL WELL BLENDED. (IF NECESSARY, REFRIGERATE DOUGH 1 HOUR OR UNTIL EASY TO HANDLE.)

SHAPE DOUGH INTO 1-INCH BALLS. PLACE 1 1/2 INCHES APART ON UNGREASED COOKIE SHEETS. BAKE ABOUT 10-12 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED. REMOVE FROM OVEN; COOL COMPLETELY ON WIRE RACKS. STORE IN TIGHTLY COVERED CONTAINER.

FOR ICING, IN A MEDIUM BOWL BEAT TOGETHER THE REMAINING 1/3 C. BUTTER AND THE REMAINING 1 TSP. LEMON PEEL UNTIL BUTTER IS SOFTENED. ADD REMAINING 4 CUPS POWDERED SUGAR AND BEAT UNTIL WELL COMBINED. ADD LEMON JUICE AND BEAT WELL. DECORATE COOKIES WITH ICING.

PREP: 20 MINUTES
COOK: 10-12 MINUTES
YIELD: 6 DOZEN