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I found a recipe for Peppermint Candy Shortbread Cookies that called for 1/4 c. corn starch. I've never heard of corn starch in a cookie recipe before. What purpose does it serve?
Could it help reduce the spread of the cookie and give it some body? You know how some chocolate chip cookies flatten out when baked? I think this is what the corn starch may do - help make a softer, more cakelike cookie. Just guessing though...
Hi Mathmomma! See review with recipe below. This came from another recipe site. Hope this helps. I wanted to let you know that I really like the picture of your chef doggie, how cute!!
Melt - In - Your - Mouth Shortbread
SUBMITTED BY: Jennifer Wilton PHOTO BY: jmma
"This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating."
Q:I have a recipe for shortbread cookies that calls for cornstarch. I always thought cornstarch was a thickener. Why would you put cornstarch in cookies? What does it do?
— Mary Michaels, Doylestown
A:Yes, cornstarch is best known as a thickening agent in gravies, puddings and pie fillings.
But mixing cornstarch with all-purpose flour essentially turns it into cake flour, which will make cakes and cookies lighter and more tender. That's why it's perfect for delicate, flaky cookies like shortbread.
Using cornstarch in cookies helps make the cookies more tender-I use it in many shortbread type recipes even if it is not called for-I just reduece the amount of flour a bit and add that much cornstarch. I kinda makes the flour more like cake flour-which if you ever used it for cookies would make them more tender-less gluten in cake flour and in flour in which cornstarch is used. Not too good an explanation, sorry. But yes, use it. Your cookies will be delicious.
Quite some time ago, Star posted a recipe for Raspberry Melting Moments. They are wonderful cookies. Whenever I make them to take some where, people gobble them up. It calls for 1 cup cornstarch. Lynn
Thank you all for your help. I find it interesting that it might make a more tender cookie. I think I might give these a try.
Peppermint Candy Shortbread Cookies
1 c. butter, softened (NO Substitutes!)
1/4 c. sugar
1/4 c. crushed peppermint candy
1 tsp. vanilla
2 c. flour
1/4 c. corn starch
Mix butter, sugar, candy and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Form into 1" balls and place on parchment papre-lined baking sheets. Gently press down on each cookie to flatten. Bake at 300 for 25 - 30 minutes, until bottoms begin to brown. Cool on pan for 5 minutes before removing to wire rack.
If desired, combine 1 c. confectioners' sugar with 1 - 2 Tbs. milk and 1/2 tsp. vanilla to make an icing. Drizzle cool cookies with icing and sprinkle with more crushed peppermint candy.
I was wondering if putting a Hershey's candy cane kiss on them would be good. If only I could get them stuck on the cookies before eating the whole bag myself. LOL
This cookie was crisp and tender, with enough orange flavor to be delicate. cj
Beat butter and sugar together until creamy; beat in egg. Combine dry ingredients and stir in with peel, vanilla and coconut. Cover and chill about 2 hours. Roll into 1 to 1¼-inch balls. Arrange 2 inches apart on greased baking sheets. With tines of fork, flatten each to about ¼-inch thick. Bake at 375º for 8-10 minutes or lightly browned. 4 dozen.
I found a chocolate chip cookie recipe that had cornstarch in it and they were the best cc cookies I've ever had. Chewy, moist and tender. I'm taking a page out of Cook's Illustrated and using cornstarch as more than a thickening agent.
Here's the one my daughter uses.....OH is it ever good!!! Hope it's close to the one you're looking for.
AMISH SUGAR COOKIES1 c. sugar1 c. confectioners' sugar1 c. butter1 c. oil2 eggs3 1/2 c. all-purpose flour1 c. cornstarch1 tsp baking soda1 tsp cream of tartar1 tsp vanilla extractCombine sugars, butter, and oil; beat well. Add eggs, beating well. Add cornstarch, baking soda, and cream of tartar to flour. Mix all ingredients and drop by tablespoonfuls onto an ungreased cookie sheet. Bake @ 375 degrees for 10 minutes or until lightly browned.
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