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"I live in Missouri, but many of my 'family tradition' recipes come from New Zealand. My parents moved there when I was 1, and that's when I grew up, so some have a 'Down Under' heritage. These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my matter where they live!"
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30 m servings
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Original recipe yields 30 servings

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  1. In mixing bowl, cream together butter, salt and both sugars. Gradually blend in flour and cornstarch which have been sifted together. Shape dough into a 15-in. x 2-in. x 1-in. rectangle; chill. Slice cookies 1/4 inch thick; place on ungreased baking sheet. Make two fork prints on each cookie. Bake at 325 degrees F for 15-18 minutes. Don't overbake-cookies will not brown. Cool on wire rack.

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Read all reviews 5
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This is my first time making shortbread. I followed this recipe to a tee. While baking the pieces all melted together and turned into a thin spread all over the baking sheet. I will use anoth...

havent tried these but they sound interesting. can i use cornflour instead of cornstarch apparently it is not the same thing

Great recipe, the only thing I did different is used 3/4 cups sugar instead of an half.

This recipe came out delicious, but I needed to improvise a bit. The dough wouldn't hold together well, though I tried to pack it into a log shape. I used a trick from my regular family recipe a...

Fabulous! If you don't like this recipe, you don't know shortbread. In my experience, all shortbread dough is a bit crumbly. I have to admit, I cut a few corners. I did not make it into a log...

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