This is an age old recipe, probably handed down for generations, and all from a box of cornstarch. I started looking for this recipe as a way to honour Gram Shirley Goldie, and posting it today, on the first anniversary of her passing, seems fitting. What I didn’t expect in my search through recipes to find her special recipe, is that it was also my mom’s recipe, another much loved and very much missed Gram. Our very dear Auntie Elsie used the same recipe. This year when I made the cookies, I felt the need to work the dough by hand, no mixer needed here. As I watched my hands in the dough, I saw the hands of my mother. I saw the hands of my mother in law Shirley, and I saw Auntie Elsie’s hands. I’m posting the recipe to honour them all, and in the hopes that for generations to come, this will be the “go to” Christmas shortbread recipe.
- 1 cup Canada corn starch (really, you can use any corn starch)
- 1 cup icing sugar
- 2 cups sifted all purpose flour
- 1 1/2 cups butter (softened)
Sift cornstarch, flour & icing sugar together. Use your fingers and work in the butter until a soft dough is formed.
Shape into 1 inch balls and place on an uncreased cookie sheet. Flatten lightly with a fork in a crosshatch pattern.
Bake the cookies at 325 for 10 min or so – watch them, every oven is different. Remove them the minute they show any colour. They are very soft when they come out, so I recommend allowing them to cool on the pan so they don’t break.
It is possible to allow the dough to set up in the fridge after forming it into a ball, and use it to roll out and cut shapes. This is a pretty delicate dough though, so don’t expect it to be as easy as sugar cookie dough.
How easy is this?