Bake Up Some Cookies For Family Fun
There's lots of reasons parents are baking with their kids these days. The delicious outcome is, naturally, featured. 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 enjoyable and yummy to make, in addition to being portable. They can be made in stages if time is tight-prepare the dough in the evening and bake them the next morning. Bigger kids can help by reading the recipe and instructing grown-ups on what to do. They are similar to peanut butter cookies because you roll the dough into balls and then press a fork into them. There is plenty of fun for everyone.
What makes your cookies even better is to add corn starch to the dough. In fact, many recipes for baked goods from the early 20th century used corn starch in conjunction with flour. Really early on, cooks learned that corn starch provided their baked goods, and especially cookies a texture that was more tender and fine in comparison with recipes that called for flour exclusively. Recipe books created by professionals from Argo and Kingsford Corn Starch bore it out. In point of fact, Argo, one of the oldest and most revered names in the business, has been supplying its customers with cookie recipes since 1892.
This fun and simple Lemon Shortbread Cookie recipe is sure to please your entire family.
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.
Making cookies with your children is always an enjoyable endeavor. Cookies are enjoyable and yummy to make, in addition to being portable. They can be made in stages if time is tight-prepare the dough in the evening and bake them the next morning. Bigger kids can help by reading the recipe and instructing grown-ups on what to do. They are similar to peanut butter cookies because you roll the dough into balls and then press a fork into them. There is plenty of fun for everyone.
What makes your cookies even better is to add corn starch to the dough. In fact, many recipes for baked goods from the early 20th century used corn starch in conjunction with flour. Really early on, cooks learned that corn starch provided their baked goods, and especially cookies a texture that was more tender and fine in comparison with recipes that called for flour exclusively. Recipe books created by professionals from Argo and Kingsford Corn Starch bore it out. In point of fact, Argo, one of the oldest and most revered names in the business, has been supplying its customers with cookie recipes since 1892.
This fun and simple Lemon Shortbread Cookie recipe is sure to please your entire family.
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.
