Flour, Sugar and Butter, Oh my!

Oh the Holiday Season! We over eat, over spend and over enjoy. I think I have already gone though 2 bags of flour and used up at least 1 bag of powdered sugar. I made of a batch of some of the softest, smoothest shortbread dough, then rolled it out into these Cranberry Cutouts.
The recipe came from the box of cornstarch and this was the one my Grandmother always used. Want it? It's very simple.

1/2 cup cornstarch 1/2 powdered sugar 1 cup flour 3/4 cup soft butter

Mix together, chill dough. Roll out and stamp or roll into 1" balls. Bake at 325 for 20-25 minutes. They will look golden around the edges.
As you can see, some of mine look more golden than others. I figured out too late that I wasn't getting them get golden enough. But they still tasted great. Hubby thinks they are pretty close to those Chessman cookies in the bag, made by petridge farms?

I also took a can of jellied cranberry sauce and added 1/2 sugar and 1/2 ts cinnamon and let it melt together in a saucepan. Let it chill and than frosted the bottom cookie with it. Yummy!

Have any of you ever had Sticky Toffee ice cream? It is good! So I made a Sticky Toffee Pudding to test it out and see if it was as good. Talk about Yummy!

This was after one bad day and my niece told me to eat some cake to get in a better mood. After thinking "yeah give the fatty more sugar" and woke up the next morning ready to bake. I have to tell you, this cake has healing powers! It really did lift my bad mood and boy is it good while warm! So I guess I'm still learning from the young. Those whipper snappers are sometimes wise beyond their years!

Take care, Brandie