“Short breads are one of the easiest cookies to work with, especially for decorating! And they're very hard to screw up.”
READY IN:
40mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the corn starch, icing sugar and butter together.
  2. Gradually add flour. The mix will be very starchy and flaky at first. I prefer to give my hands a good wash and just mix with my hands, it's much quicker.
  3. Place the dough in the refrigerator for 10 to 20 minutes to let it cool; it will be easier to work with.
  4. Sprinkle flour on a flat surface, and begin rolling your dough on top.
  5. Leave it 1/4 inch thick and cut out your shapes.
  6. Place in the oven for 15 to 20 minutes until they appear golden around the edges.
  7. Cool before decorating.
  8. To prepare your chocolate you will need to bring water to a boil in a sauce pan. Place the chocolate in a metal bowl and place it on top of your boiling water. Stir until chocolate is smooth; be sure not to stop since chocolate can burn very easily; this is why you do NOT want to microwave it.
  9. Once the chocolate is melted take a small spatula or butter knife and begin to decorate your cookies!
  10. Molding chocolates come in most colors however if you can't find the color you're looking for just buy white chocolate and add some food coloring.

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