Annie's Shortbread Cookies

This year's (2009) Shortbread cookies got a face lift with edible Icing applique from Martha Stewart. Looks very professional. It tastes fantastic too.

This original recipe was given to me by Megan's babysitter in Canada oh, when Megan was maybe 4 or 5 years old. Her is Cheryl Barbara (not sure she still has this last name). She was the wife of my college John Barbara when we worked at EDS Canada (at the GMSPO in the GM building in Oshawa). One day as I picked up Megan from Cheryl after work, she offered me her baked shortbread and it was the best shortbread cookies I've ever tasted. She was generous enough to give me her recipe below. Since then, I have been making these shortbread cookies (now with different flavors) every Christmas without fail. I always think of Cheryl when I make these cookies. I made them for gifts to friends. They make perfect gifts. 

Ingredients:

1 lb butter

1 cup fruit sugar (you can substitute with castor sugar)

3 cups all-purpose flour

1 cup cornstarch

4 tbsp rice flour (from bulk foods, not the chinese rice flour)

Method: 

Cream butter, gradually add fruit sugar until pale. 

Sift together flour, cornstarch and rice flour. Add to the cream butter and sugar.

One half at a time beating well each addition. 

Turn out onto floured pastry board and knead for 5 mins. Roll to a thickness of 3/8". 

Cut to desired shapes and place on greased and floured cookie sheet. (I use silpat for perfect cookies). Bake at 325 deg F. for 25-30 mins. Cool on wire rack. 

** The above is the original recipe. You can add nuts, or any flavors you like.