Best Ever Cornstarch Cookies Food

HOW TO MAKE DELICIOUSLY ADDICTIVE CORNSTARCH COOKIES

Steps:

• Preheat the oven to 175 ºC / 350 ºF.
• Line a baking sheet with parchment paper and set aside.
• Add butter, sugar and vanilla into a bowl and mix until creamy.
• Add the egg and a pinch of salt and mix until well combined. The egg has to be fully incorporated into the butter.
• Add the cornstarch and mix until combined. You should be able to shape the dough into a ball and it should be soft and flexible enough to be able to be used in a cookie press. The dough shouldn't stick to your hands. If the dough does stick don't panic. A little bit of stickiness isn't a problem, as long as you can shape the dough into a ball. If it is too sticky just add a little bit more cornstarch till the dough stops sticking.
• The traditional way to make these cookie is by shaping the dough into little balls which you put on your baking sheet and flatten with a fork dipped in cornstarch. Keep dipping the fork into the cornstarch as needed.
• Sprinkle all cookies with hundreds and thousands.
• Put the cookies into the oven and bake for approximately 12 minutes. Be careful not to brown them too much, the cookies need to have a light, white/golden colour.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES

Steps:

• Heat the oven to 350°F
• In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
• Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
• Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
• Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
• Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.