Shortbread Cookies

There are many kinds of shortbread cookies. The tradition likely came to the prairies with Scottish or British immigrants and spread to other ethnic groups. These cookies are one of the six different kinds of cookies that my mom made every Christmas. She usually tripled the recipe and sometimes added candied red cherry pieces to the top. This recipe is very similar to one in Auntie Lily's cookbook.

Ingredients

1 cup butter

1/3 cup corn starch

1 ½ cup flour

½ cup icing sugar

½ tsp vanilla

Lily's version:

1 cup butter

½ cup corn starch

1 cup flour

½ cup icing sugar

Lily's real "short" bread

This recipe appears to be for a crust not a cookie. I haven't tried it yet but perhaps next year.

1 pound butter

1 cup rice flour

3 cups flour

½ cup icing sugar

½ tsp vanilla

Lily's Prize Short bread

This is another recipe I found in Auntie Lily's cookbook.

1 cup softened butter

1 egg yolk

Flour as needed

½ cup icing sugar

½ tsp salt

Preparation

For my mom's and Lily's cookies combine with spoon, then beat until similar to whipped cream. Place a small ball of dough on greased cookie sheet. Cook for 15 minutes at 300 F on middle rack.

For Lily's "real shortbread cream the butter and icing cugar. Gradually add in the flour. You can substitue normal flour for the rice flour or use 3/4 cup corn starch instead.

Turn the dough onto a slightly loured surace and pat down until it is 3/4 inch thick. Prick the slab all over with a fork. Set the oven to 375 F and bake for 5 minutes. reduce the heat to 300 F and bake for 45-60 minutes until it is golden but not brown.

For Lily's prize shortbread mix the butter, yolk, icing sugar and salt together. Add a little flour until the dough is stiff. Knead the dough on a board until it begins to crack. divide the dough inyo two and then pat it into two pie plates. Pinch the edges and then bake at 325 to 350 F until a delicate brown.