4 Ingredient Shortbread Cookies

This recipe for shortbread has a long history in my family. When my great-great-great grandmother first immigrated to Canada she brought this recipe as one of her only possessions on the crossing from Europe. It has survived many tragedies, including almost being destroyed by a fire, but my great aunt risked her life by running back into the flaming house to make sure this great heirloom was not lost.

JOKES! Its the recipe on the back of the Canada Cornstarch box! Haha but seriously my family makes an abundance of these for every Jewish holiday.

So the recipe is pretty straightforward. I was doing a bit of experimenting though because shortbread's main ingredient is butter, and I used Light Becel so that kind of defeats the purpose of making a buttery cookie.

Ingredients
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
3/4 cup butter, softened

Directions
1. Sift together cornstarch, icing sugar, and flour.

University style sifting: using a whisk and making a mess.

2. Blend in butter until a soft dough forms.

Attempts at making cookies less fattening..

3. Chill dough for 30-60 minutes. Or if you are me and too lazy, pop it in the freezer for 10 minutes while you clean up the mess you made "sifting".

4. Preheat oven to 300 degrees F. Shape into 1" balls and place on a cookie sheet (the recipe doesn't say lined, but I put parchment paper on anyways).

5. Dip a fork into flour and flatten. Add sprinkles if you like! You can do a lot with these cookies because they are so plain, sometimes we roll Toblerone chocolate pieces inside the cookies and they are amazing. Bake for 15 min.

Let the cookies cool because they aren't very good warm. And enjoy with a glass of milk. Did using margarine work? Well they tasted fine, but not as good as the butter-made ones.