Lemon Scented 'Canada Cornstarch' Shortbread Cookies

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

1/2 cup Canada Cornstarch (or any other brand)
1 cup plain flour
1/2 cup icing sugar
3/4 cup unsalted butter, softened
Finely grated zest of 1 lemon


Sift the cornstarch, flour and icing sugar into a bowl. Stir in the lemon zest.

Using either your fingers or two forks, mix in the butter, until a soft dough is formed.

Shape into 1 inch balls and place on an ungreased cookie sheet. OK, I am a little over organised, and I weigh each ball, which should be around 15 grams.

Flatten lightly with the palm of your hand.

Bake the cookies at 300 F/ 150 C for 15 - 20 minutes or until edges are lightly browned. These will be soft when they come out, so make sure you let them cool before you take them off the cookie sheet.

You can decorate them with bits of candied fruit or nuts, before baking. Alternately roll out fairly thick and cut into shapes.