"Gabby" > wrote in message
...
>
>
> My MIL's recipe, which produces cookies that absolutely melt in your mouth
> was this:
>
> 1 lb butter (left at room temp for a few hours)
> 3 cups AP flour
> 1 cup cornstarch
> 1 cup icing sugar.
>
> Her recipe called for sifting flour, cornstarch & icing sugar into
softened
> butter and mixing & kneading well.
> I start with cold butter & throw everything in the Cuisinart. That
produces
> the same melt in your mouth cookies, less work.
>
> Gabby
>
>

Just wondering...are you quite sure it's 1 cup cornstarch, rather than, for
example, 1/4 or 1/3? I know there are a lot of whipped shortbread recipes
around, but on the occasions that I've accidentally used more than 1/4 (or
maybe it was 1/3, I'd have to check) cup of cornstarch, I got a very
unpleasant tasting cookie that crumbled much too easily.

It's my favourite, too, though I see it as a different animal from Scottish
shortbread.

rona
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