These shortbread cookies are a Christmas staple. I can't remember a single Christmas without them! They are buttery, rich, and melt in your mouth. I can remember helping my grandma make these and watching her cut the candied cherries into minuscule pieces that she uses to decorate them.
I (obviously) did not use the candied cherries on mine, I'm a bit of a rebel!
makes a lot - the recipe says not to double!
2 cups butter, softened
1 cup corn starch
1 cup powdered sugar
3 cups flour
1 tsp vanilla
Sift together the dry ingredients, then add the butter in a little at a time. Mix well until the sides of the bowl come clean. Roll into 1" balls, then place on the baking sheet and flatten. You'll want the cookies to be about 1/4" thick before baking. If you want to add sprinkles (or cherries), decorate before baking. Bake at 300 degrees for 15 minutes.