Holiday Shortbread
from http://grandmaloyskitchen.blogspot.com/

The design is made using a cookie press design plate.
If this is not available, they can be flattened with the tines of a fork.

The recipe originally appeared in an issue of Woman’s Day magazine. It was probably in a December issue in one of those little “cookbook” inserts that they used to put in their magazine.

These are a brown sugar shortbread cookie that the blogger thinks tastes much like the Lorna Doone cookie. If you like Lorna Doones, you will like these. The butter and brown sugar are what give these cookies their flavor so be sure that both of these are fresh.

The dough will be very stiff and needs to be chilled. This makes it great for making ahead. The dough will keep in the refrigerator for a week or so and can be frozen. Only allow the dough to warm up to the point that you can begin to pinch off pieces of dough and form them into balls. If the dough gets too soft, you cannot imprint it. Rechill the dough if necessary.

1 c. butter, softened
3/4 c. brown sugar, packed
1 egg
1 t. vanilla
2 1/4 c. flour
2/3 c.cornstarch
1/2 t. salt

Cream butter and brown sugar together until very creamy. Stir in egg and vanilla until well blended.

In a separate bowl combine flour, cornstarch and salt. Mix together well. Slowly add to creamed mixture. The dough will be very stiff.

Form dough into a ball, wrap airtight and chill at least several hours.

Pinch pieces of dough from ball and form into 1-inch balls. Place on foil-lined baking sheet. Lightly flour a cookie press design plate and press evenly onto the top of a dough ball until the cookie is about 1/4-inch thick. Remove design plate. Repeat for each dough ball. If a cookie press plate is not available, the cookies can be flattened with the tines of a fork.

Bake at 300 degrees for 20 to 25 minutes until just barely browned on the edges.

Makes about 5 dozen. Store airtight in a cool, dry place.