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Mr Libido Incognito wrote:

> S'mee wrote:
>
>>One time on Usenet, said:
>>
>>>On Fri, 23 Dec 2005 10:10:48 -0600, Melba's Jammin'
> wrote:
>>>
>>>
>>>><cough> I quit going to neighborhood cookie exchanges after coming
>>>>home from one with chocolate chip cookies, oatmeal cookies, and peanut
>>>>butter cookies; and my contribution to the exchange (a dozen for each
>>>>participant) had been highly decorated cut-outs. The ones that jazz up
>>>>a cookie plate. I want CC, PB, and oatmeal, I'll make my own, thanks.
>>>>Allow me to suggest that you deep six the CCs unless you know the
>>>>recipient never turns the oven on. No offense intended. Just my humble
>>>>opinion.
>>>
>>>I feel the exact same way. Chocolate chip cookies are every day
>>>cookies. Nothing special about them, to me. Crash's favorite
>>>Christmas cookie? Chocolate chip.
>>>
>>>But ya know what? We've gotten away from posting recipes. I'm gonna
>>>go do that now.
>>
>>I'll beat ya to it -- I think I got a lot of the notes here in RFC:
>>
>>Shortbread Cookies
>>
>>1 cup butter, softened
>>3/4 cup sugar, granulated or powdered
>>1/4 tsp. salt
>>2 cups flour
>>
>>In a mixing bowl, cream the butter. Add sugar gradually and mix well.
>>Combine flour and salt; add to creamed mixture. Shape into 2 rolls, 1
>>1/2 inch in diameter. Wrap in waxed paper and chill for at least 4
>>hours. Cut into 3/4 inch slices. Place on greased cookie sheet or baking
>>parchment. Bake at 300°F for 20 minutes or until slightly browned on
>>edges. Cool for 5 minutes; remove to a wire rack to cool completely.
>>
>>Some nice ways to make shortbread:
>>
>>* Knead some miniature semi-sweet chocolate chips into the dough before
>> making a log and slicing.
>>* Roll log in coarse sugar before baking.
>>* Press a pecan or walnut half into the cookie before baking.
>>
>>
>
> I put Chocolate chips in my Shortbreads....That way they meet all
> expectations.

My shortbread recipe uses corn starch. It is one of my tried and true,
wouldn't change for anything recipes.