My MIL quietly requested shortbread for Xmas and so I pulled out my tried and true recipe to make. This is from the bst Christmas Cookbook I know of Canadian Living Christmas Book .
Simply the best Short Bread
1 cup butter, softened
3 Tbsp. cornstarch
1/4c. icing sugar
1 3/4c. all-purpose flour
In a large bowl, beat butter until fluffy: gradually beat in cornstarch, then sugar. With a wooden spoon, beat in the flour, about 1/4cup at a time.
On a lightly floured surface or pastry cloth, roll out the dough to 1/4 inch thickness. Using floured fluted 2 inch round cookie cutter, cut out cookies. Place on waxed paperlined trays;***** each cookie 3 times with a fork. Freeze until firm ( Shortbread can be prepared to this point, transferred to freezer bags and stored in the freezer for up to a month.)
Place frozen rounds on baking sheet; bake in 275 deg. oven for 40 to 50 minutes or until firm to the touch. remove from baking sheet and let cool on racks. (Shortbread can be stored in airtight containers for up to 2 weeks). makes 24 cookies.
I have never made this recipe but it sounds so good I am going to try it. i need to re-voye on my cookie poll!
Chocolate Ginger Bars
This sophisticated no-bake bar marries the wonderful taste of chocolate with ginger
8oz. semisweet chocolate
3 Tbsp. corn syrup
1/2lb. ginger cookies
2 Tbsp. chopped crystallized ginger
In saucepan, melt together butter, chocolate, and corn syrup over low heat.
In food processor chop cookies to make 2 cups of coarse crumbs; stir into chocolate mixture along with ginger.
Spread in greased 8 inch square cake pan; refrigerate for 2 hours. Cut into squares; dust with icing sugar. ( bars can be layered between waxed paper in airtight container and refrigerated for up to 1 week or frozen for up to 2 months ]. Makes 20 bars.