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.



Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email