Preheat the oven to 350°F/176°C.
Cream butter, sugar and vanilla until very creamy. Gradually beat in the cornstarch and flour until the mixture resembles whipped cream, approximately 10 minutes.
Drop by the spoonfuls on a greased cookie sheet. Garnish the top of each cookie with candied peel for a festive look.
Bake for approximately 12-15 minutes until the bottom is slightly golden brown. Let cool on a cookie sheet.
Store in a sealed container for 2 weeks or freeze for 2 months.
Bakers Note: For the chocolate lovers, top with chocolate chips before baking.
Preheat the oven to 350°F/176°C.
Cream butter, sugar and vanilla until very creamy. Gradually beat in the cornstarch and flour until the mixture resembles whipped cream, approximately 10 minutes.
Drop by the spoonfuls on a greased cookie sheet. Garnish the top of each cookie with candied peel for a festive look.
Bake for approximately 12-15 minutes until the bottom is slightly golden brown. Let cool on a cookie sheet.
Store in a sealed container for 2 weeks or freeze for 2 months.
Bakers Note: For the chocolate lovers, top with chocolate chips before baking.
