From Paris with Love

I am a lucky girl. You see, when Ginger returned from Paris she brought with her not one but two tins of my very favorite tea. I have been greedily sipping it every morning since. But something has been missing. Aside from the fact that Russian Earl Grey is best enjoyed in Paris, a yummy cookie would probably make drinking tea in rainy Vancouver a little more bare-able. Isn’t it traditional to have cookies with tea after all? And with Christmas just around the corner, making a batch of cookies seems like a natural fit.

I discovered something about myself while hunting for a recipe. I am often drawn to recipes that have cornstarch in them. I know, weird right. But it is true, throughout my life recipes with cornstarch in them seem to some how end up being the recipes I choose to make. Take for example one of my first forays into baking. When I was 6 or so I asked my mom if I could bake some cookies. “What kind of cookies would you like to make?” she asked. I ran off to the kitchen and returned with the box of cornstarch and declared that I wanted to make the recipe on the back of the box. It was a simple recipe, so she agreed. I made them, my family ate them, I gave some to my grandma and she ate them. For awhile I was certain I was going to become famous child baker. However, one fateful day while whipping up a batch of cookies I doubled the cornstarch and omitted sugar. That was the end of my run as a genius child baker.

Fast forward 20 years and you will find me in the kitchen again trying out a waffle recipe. I’m not a big fan of waffles, but that is another story for another day. But when I found a recipe that promised the lightest, fluffiest, most perfect waffles ever I was willing to give them a go. What was the secret that made these guys the lightest fluffiest waffles ever? Why cornstarch of course.

But back to the real story. I want cookies. And I want the perfect introductory cookie to Christmas baking. So when I stumbled upon a shortbread recipe that featured cornstarch I know it was a sign and I had to make them.

Grandma’s Shortbread

Ingredients:

• 1/2 cup cornstarch
• 1/2 cup icing sugar
• 1 cup flour
• 3/4 cup butter, softened

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Directions:

1. Sift together cornstarch, icing sugar and flour.
2. Stir.
3. With wooden spoon blend in butter until soft, smooth dough forms, shape into 1″ balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
4. Bake at 350°F for 15-20 minutes.