Ginger’s Corn Flour Sugar Cookies

Ginger Moldrem is the manager at the Old Mill General Store; she occasionally makes these for tastings, and was glad to share her secret recipe. It is a fool-proof holiday recipe; the Old Mill Corn Flour adds lovely texture and flavor to this classic shortbread sugar cookie. With a touch of lemon flavor, the cookies are refreshing in summer too.

Sugar Cookies

1/4 cup plus 2 tablespoons OLD MILL CORN FLOUR
1/3 cup confectioner’s sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 heaping teaspoon freshly grated lemon zest

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine PLAIN FLOUR, CORN FLOUR, confectioner’s siugar, and salt in food processor. Process until blended, about 30 seconds. Add butter, vanilla, and lemon zest; process until dough holds together. Turn out onto a large piece wax paper; form into a disc. Wrap and refrigerate 1 hour and up to 1 day. (Or wrap and freeze 1 week.)

Let dough stand at room temperature until easy to work with. Roll out on floured surface to 1/3-inch thickness. Cut out cookies with cutters, rerolling and cutting scraps. (You may have to chill them slightly.) Arrange on baking sheet, spacing 1 1/2 inches apart. Bake until golden on bottom, 12 to 14 minutes. Let cool on wire rack.

Makes about 1 1/2 dozen.

Note: We used Wilton Cookie Icing and Edible Accents in silver for easy, festive decorating.



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