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Stamped Shortbread Cookies

Serves: 18

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Prep Time: 1 hour 15 minutes - Yield: 18 cookies


   1/2 cup sugar
   1 cup butter, softened
   2 cups all-purpose flour
   1/4 cup cornstarch
   3 tablespoons sugar

1. Heat oven to 350°F. In large bowl, combine 1/2 cup sugar and butter; beat until light and fluffy. Add flour and cornstarch; mix well.

2. Divide dough into 18 equal pieces; shape into balls. Roll balls in 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, flatten ball of dough firmly with cookie stamp.

3. Bake at 350°F. for 9 to 12 minutes or until bottoms are very light golden brown. Cool 1 minute; remove from cookie sheets.

High Altitude (above 3500 feet): No change.

Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 180 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 6 g 30% * Cholesterol: 30 mg 10% * Sodium: 105 mg 4% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 8 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 2 Fat or 1 1/2 Carbohydrate, 2 Fat

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Cook's Note: Tips for Making Drop Cookies
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Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
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High Altitude Candy Cooking
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