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Recipe 2 recipe is closing shop, but not to worry: You can find all its content at Jittery Cook. Hope to see you there.

Here’s a parting recipe from my good friend and today’s guest blogger Laura Winer:

“I wanted to send you a recipe that I think is good for the upcoming season—shortbread cookies.  When I was a teenager, my boyfriend’s mother made amazing shortbread cookies that melted in your mouth.  She always claimed that the secret was icing sugar rather than granulated sugar.  I never got the recipe, and have been trying to recreate those cookies every year.  Last year, one of the graduate students at work (Stephanie Talsma) brought in shortbread cookies that she had made that took me back.  So that’s the recipe I would like to share.

Shortbread Cookies

  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup flour
  • 3/4 cup soft butter

Sift together the cornstarch, icing sugar and flour. Blend in butter until a soft smooth dough forms. Shape into 1″ balls, and chill 30 -60 minutes. Place 1 1/2″ apart on a cookie sheet, and flatten slightly with a floured fork. Bake 300′ for 15-20 minutes. Transfer to a rack and cool. Makes about 24 cookies.”

Final notes:

  • If you haven’t yet signed up for Jittery Cook, now is the time. There will only be 1-2 posts per week, so you don’t have to worry about getting bombarded. Don’t you hate it when your inbox is filled with fabulous recipes?

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