Several shortbread cookie recipes.
Beat butter, cornstarch, and icing sugar until fluffy. Add vanilla. Add
flour 1 cup at a time and beat well. Drop from spoon on ungreased cookie
sheet. Bake at 325 deg. F. for 10 minutes.
Cream butter and sugar well. Gradually add flour and mix well. Knead for 20 minutes. Roll into 1/4 inch sheet. Cut into rounds or squares. Prick with fork dipped in flour. Bake on brown paper lined cookie sheets until lightly brown (approx. 30 minutes at 275 deg. F.).
Sift flour, corn starch, icing sugar, and baking powder into a mixing bowl. Add the butter. Work with hands and knead well. Roll into logs about 2 inches thick. Put in fridge for 1 hour. Slice into pieces about 1/2 inch thick. Bake for approx. 1/2 hour in 325 deg. F. oven.
Cream butter and sugar well. Add egg yolk and vanilla. Mix well. Add flour 1 cup at a time, mixing well with hands until dough is the consistency of putty. Roll our to 1/2 to 3/4 inch thickness. Cut out with your favorite cookie cutter shapes. Bake at 325 deg. F. for 10 to 15 minutes.
Soften butter slightly. Combine butter, egg yolk, salt, and sugar. Add flour gradually mixing constantly. Using a pastry bag with a large flower tip squeeze dough onto cookie sheet. Bake at 350 deg. F. for 8 to 10 minutes. When cookies are cooled dip each end into melted chocolate. Allow chocolate to set and store in air tight container.