Grandma's Shortbread / Crescents - Kraft Recipes Top
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Grandma's Shortbread / Crescents

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  • Sift together cornstarch, icing sugar and flour. With wooden spoon, blend in butter until soft smooth dough forms.
  • Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill 30-60 minutes. Place 1 1/2 inches (4 cm) apart on ungreased cookie sheet, flatten with lightly floured fork.
  • Alternatively, roll dough to 1/4 inch (6 cm); cut into shapes with cookie cutters. Decorate with candied cherries, colored sprinkles or nuts if desired.
  • Bake in 300 deg F (150 deg C) oven for 15-20 minutes or until edges are lightly browned. Cool on wire rack.
  • To make Crescents:
  • Add 1/2 cup (125ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes.
  • When baked, dip ends in melted chocolate.

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