When we were little there were these shaped cookies of lightly nutty crumbly shortbread cookies that just melted away in your mouth with a whisper of sugar and butter. Gwynie has been on a mission to recreate these cookies for a while. Her newest Christmas present- a cookie press, has been working overtime in the kitchen to perfect the recipe that captures this childhood memory. Many variations came out too tough or tasteless. This latest recipe from Christmas-cookies.com is a wonderful base, and I'm sure she will be using it as the standard for many years to come. The original makes a ton of cookies so she adjusted the recipe as listed below, which I recommend doing because you just can't stop eating them, they are that snacktastic. Freezes well, but should be warmed to room temperature before using with a cookie press.
Quick, easy and pretty...buttery and melt-in-your-mouth. Perfect texture for working with your cookie press!
Pre-heat the oven to 350oF
8oz butter room temp
1/2 C powdered/icing sugar
1/2 tsp vanilla paste
1/4 C cornstarch
1 1/2 C flour
Use a food processor or stand/hand mixer to cream together butter, sugar, salt, & vanilla.
Gradually add cornstarch and flour. Whip until fluffy.
Load into a cookie press.
*Baking sheet should be cool and clean.
Space dough evenly allowing at least 1" since the cookies spread.
Don't worry- the cookies will bake off cleanly and lift easily with a spatula.
Traditionally decorated with a dot of jam or candied fruit but delicious plain.
Bake 12-15 minutes.
Let cool for 2 minutes on baking sheet
Remove to wire rack to cool completely.
Store in an airtight container at room temperature.
It is not necessary to grease or flour since you want the cookies to adhere to the sheet.
Foil or parchment paper will lift with the dough and prevent a clean separation from the press.
If you don't have a cookie press you can create a log and chill. Once hard slice off thin rounds.