Recipe: Holiday Shortbread Cookies with Lemon Icing (makes 6 dozen, Argo Corn Starch recipe)

HOLIDAY SHORTBREAD COOKIES



1 1/3 cups Argo or Kingsford's Corn Starch
2 cups flour
2/3 cup powdered sugar
2 cups butter
1/2 teaspoon vanilla
1 1/2 teaspoons grated lemon peel

Preheat oven to 350 degrees F.

Combine corn starch, flour and powdered sugar in medium bowl. Set aside.

Beat butter in a large bowl with a mixer at medium speed until softened and smooth. Add the corn starch mixture, vanilla and lemon peel; beat well. (If necessary, refrigerate dough 1 hour or until easy to handle.)

Shape the dough into 1-inch balls and place them 1 1/2-inches apart on ungreased cookie sheets. Flatten slightly with bottom of a glass dipped in sugar to prevent sticking.

Bake 10 to 15 minutes, or until edges are lightly browned. Cool completely on wire racks.

Decorate cookies with icing. Store in a tightly covered container.

LEMON ICING

1/3 cup butter
1 teaspoon grated lemon peel
4 cups powdered sugar
1/3 cup lemon juice, plus additional 1 to 2 tablespoons as needed
Red food coloring, optional

Beat together in a medium bowl butter and lemon peel until butter is softened. Add powdered sugar and lemon juice; beat until well combined, adding additional tablespoons lemon juice or milk, if needed, to reach spreadable consistency. Add red food coloring, if desired.

Makes 6 dozen cookies
Source: Argo Corn Starch, ACH Food Companies, Inc.