GLOSS Issue 5 ( Jan / Feb 2018 ) - Page 95

F O O D Lemon Shortbread Cookies Ingredients 1-1/3 cups corn starch 2 cups butter or margarine 2/3 cup powdered sugar 1 teaspoon finely shredded lemon peel 1/2 teaspoon vanilla 2 cups all-purpose flour * Makes six dozen Directions - Preheat the oven to 350F. - In a large bowl, beat butter until softened. - Add powdered sugar, beat until well combined. - Add lemon peel and vanilla; beat well. - In a medium bowl, stir together flour and cornstarch, add to the mixture and beat well. - Roll dough into 1 inch balls. - Place the balls on ungreased cookie sheets. - Press tines of a fork atop each ball to make a subtle design. - Bake about 15 minutes or until the bottoms of the cookies are lightly browned. - Cool on wire racks.