Make a Batch of Cookies for a Good Time with Family
There's lots of reasons parents are baking with their kids these days. The delicious result is of course on the list. Yet, what has a greater importance is that baking with kids is a fantastic method for spending time with them while teaching things to them and having a great time.
Making cookies with your children is always an enjoyable endeavor. Cookies are portable, delicious, and enjoyable to whip up. If you have very little time make them in stages, prepare the dough in the evening and bake them the next morning. Older children can read the cookie recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There is plenty of fun for everyone.
Adding corn starch to your cookie dough will make them even more delicious than you ever thought possible. From the early 20th century,corn starch in conjunction with flour is used in recipes involving baking food. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. The experts at Argo and Kingsford's Corn Starch have published recipe books which have conclusively established the validity of these principles. In fact, Argo, established in 1892, has offered their customers cookie recipes since its very early years.
Here's a recipe for Lemon Shortbread Cookies that's simple and delicious and should make for a batch of family fun.
Lemon Shortbread Cookies
1-1/3 cups Argo or Kingsford's Corn Starch
2 cups butter or margarine
2/3 cup powdered sugar
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2 cups all-purpose flour
Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.
Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.
Makes six dozen.