Tuesday, December 2, 2014

Charlene’s Shortbread



Charlene’s Shortbread

1 cup Cornstarch
2 Cups Flour
1 Cup Icing Sugar
1 ½ cups Butter
Sift all dry ingredients together. Cut in butter and mix in until smooth and soft. I then put it in a plastic ziplock bag and put in the fridge for an hour. When ready – roll out onto a floured surface and cut into desired shapes. Bake at 300 for 20 minutes (but watch you don’t want them to burn). Let cool and decorate as you wish

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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