Make A Batch Of Cookies For A Good Time With Family
There are many reasons to begin a baking tradition with your family. The delicious result is of course on the list. Yet, what has a greater importance is that baking with kids is a fantastic method for spending time with them while teaching things to them and having a great time.
Baking cookies with one or more of your kids is a great way to spend time and have some fun together. Cookies are portable, sweet and fun to make. They can be made in stages if time is tight-prepare the dough in the evening and bake them the next morning. Older children can read the recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There's enough fun to go around for everyone.
Adding corn starch to your cookie dough will make them even more delicious than you ever thought possible. As a matter of fact, several baked goods recipes from the beginning of the twentieth century utilized flour in conjunction with corn starch. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. Recipe books produced then by the experts at Argo and Kingsford's Corn Starch bear this out. In point of fact, Argo, one of the oldest and most revered names in the business, has been supplying its customers with cookie recipes since 1892.
This fun and simple Lemon Shortbread Cookie recipe is sure to please your entire family.
Lemon Shortbread Cookies
1-1/3 cups Argo or Kingsford's Corn Starch
2 cups butter or margarine
2/3 cup powdered sugar
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2 cups all-purpose flour
Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.
Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.
Makes six dozen.
Baking cookies with one or more of your kids is a great way to spend time and have some fun together. Cookies are portable, sweet and fun to make. They can be made in stages if time is tight-prepare the dough in the evening and bake them the next morning. Older children can read the recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There's enough fun to go around for everyone.
Adding corn starch to your cookie dough will make them even more delicious than you ever thought possible. As a matter of fact, several baked goods recipes from the beginning of the twentieth century utilized flour in conjunction with corn starch. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. Recipe books produced then by the experts at Argo and Kingsford's Corn Starch bear this out. In point of fact, Argo, one of the oldest and most revered names in the business, has been supplying its customers with cookie recipes since 1892.
This fun and simple Lemon Shortbread Cookie recipe is sure to please your entire family.
Lemon Shortbread Cookies
1-1/3 cups Argo or Kingsford's Corn Starch
2 cups butter or margarine
2/3 cup powdered sugar
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2 cups all-purpose flour
Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.
Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.
Makes six dozen.
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