Shortbread cookies 2 cups butter, very soft 1 c icing sugar 1/2 c cornstarch 3 c flour 1 tsp vanilla Instructions Preheat oven to 350; Cream butter, sugar and vanilla until very creamy Gradually beat in cornstarch and flour Beat until mixture is like whipped cream, about 10 minutes Drop by spoonfuls on a greased cookie sheet; Bake for approximately 15 minutes. Remove from oven before shortbread starts to brown Let cool on cookie sheet for 10 min
We've come a long way since the seventies, but what was best then is still pretty good today. The world's best cookies were a recipe from the seventies, and you can still find it in old magazines and mom's recipe box. Using vegetable oil, two different sugars, coconut, and a whole bunch else, this recipe makes for a chewy, textured cookie that will delight the kids of today and yesterday. Are you ready for a trip down memory lane? The first stop is eBay's guide.