Jigsaw Puzzle Shaped Cookies

This is by far THE most delicious shortbread cookie recipe I ever tasted.....feel free to give it a try even without the jigsaw puzzle shaped cookies cutters. Look below for the link to download a printable copy of this recipe. 

 Pre Time: 20 mins  Cook Time: 20 mins

Serves 3 - 4 dozen depending on size

Ingredients 

• 2 cups butter (1 pound) at room temperature
• 1 cup icing sugar (powdered sugar)
• 2 tsp vanilla extract
• ½ cup corn starch
• 3 cups flour
• Maraschino cherries or baking gums for the centers (optional).

Instructions

• Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
• Blend in the vanilla extract.
• Sift together the flour and corn starch.
• Blend slowly into the creamed mixture until a soft dough forms.
• Split dough into 2 equal round portions.
• Wrap the dough rounds in plastic wrap and chill for a couple of hours at least.
• You can freeze one of the cookie dough portions for later if you like.
• This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
• To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
• Roll the dough out to a little less than ¼ of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies.
• Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gumdrop if you like.
• Bake for 15-20 minutes or until they just start to turn brown at the edges.
• Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container

Courtesy of www.rockrecipes.com 

Now if you would like to download and/or print this recipe sheet please CLICK HERE