* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whipped Shortbread
 Categories: Cookies, Christmas, Great
      Yield: 5 Dozen
 
      1 lb Soft Margarine
    1/2 c  Cornstarch
      1 c  Sifted icing sugar
      3 c  Flour
  1 1/4 ts Vanilla or almond flavoring
 
  Cream margarine.  Add icing sugar and cornstarch a little at a time.
  Add flour gradually and beat until it until it resembles whipped
  cream. Drop by teaspoon onto an ungreased cookie sheet. Bake at 325
  for 12-20 min, or until light brown on the bottom. (Golden, but not
  brown on top). Delicious, melts in your mouth. Can top with a bit of
  candied cherry, or a nut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: White Chocolate Shortbread
 Categories: Desserts, Chocolate
      Yield: 6 Servings
 
  4 1/2 oz Coarsely chopped white
           -chocolate
    1/4 lb Unsalted butter, at room
           -temperature
    1/4 c  Firmly packed dark brown
           -sugar
      1 c  Plus 2 tbsp flour, sifted
 
  FROM:      DEREK MADDOX
  
  One of our family's favorite cookies is shortbread. It's easy to
  make, and VERY easy to eat.  This recipe also includes white
  chocolate -- what more could you ask for. I was going to make this
  shortbread tonight, but discovered that someone has eaten all my
  white chocolate! I haven't determined the culprit yet, but my 7-year
  old son is my number one suspect!
  
  1. Preheat oven to 400 deg F.  Lightly butter a 9-inch pie pan (or
  your favorite shortbread mold).  Using a food processor fitted with a
  metal blade, chop the white chocolate using on-off pulses, until it
  resembles coarse meal.
  
  2. Using an electric mixer set at medium speed, cream the butter with
  the sugar in a large bowl until smooth. Beat in the flour. Stir in
  the chopped white chocolate.
  
  3. Pat the dough evenly into the prepared pan. Using the tip of a
  sharp knife, score the dough into eight equal triangles.
  
  4. Bake the shortbread until light golden in color, about 30 minutes.
  Transfer in the pan to a wire rack to cool slightly. Remove the
  shortbread from the pan and cool completely on the wire rack. Store
  in an airtight container at room temperature.
 
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
---------------