Recipe information
Yield
Makes about 30-40 shortbreads
Ingredients
1/2 cup sweet butter
1/3 cup confectioners' sugar
1/2 teaspoon vanilla
1/4 cup cornstarch
1 1/2 cups sifted flour
Preparation
Cream butter and sugar until light and fluffy; beat in vanilla. Sift together cornstarch and flour and add to butter mixture. Mix or knead until smooth. On waxed paper, roll dough into a square 1/4" thick, then cut into 1 1/2" squares with pastry wheel or knife. Bake on buttered cookie sheets in a 350°F. oven about 10-12 minutes, or until golden.
