1 cup corn starch
1 cup powdered sugar
2 tsp mace
2 cups flour
3 sticks corn oil margarine
Don't use butter in place of margarine; the cookies will flatten out too much.
Mix all of the dry ingredients. Then work in the margarine, either by hand, or with a wooden spoon, or with an electric mixer using dough hooks. It will blend into a smooth ball of dough and not be sticky. Don't chill unless you don't want to bake all of the cookies at once. Roll into balls of desired size. If a dough baller is used, press it against the side of the mixing bowl to compress the dough to give a nice round shape. A cookie press also works pretty well with these.
Bake on an ungreased sheet at 325°F until edges are golden - about 20 minutes for 1-inch balls. Note that the color of the baking sheet makes a big difference in cooking time (the shinier the sheet, the longer).
The cookies won't rise much, but they do flatten out a bit.
1½ cups powdered sugar
3 tbsp lemon or lime juice
Optional:
1 tsp of citrus oil.
This gives a stronger flavor.
You can buy citrus oils in three-packs: orange, lemon and lime.
A selection of orange, lemon and lime frosted shortbreads is great!
Food coloring for the frosting (approximate):
| Orange | 3 drops red, 5 drops yellow |
| Lemon | 6 drops yellow |
| Lime | 4 drops green |
Add the food coloring (and citrus oil if you use it) to the juice. Heat the mix in a microwave oven until hot.
Mix about 1 tbsp in with the sugar and mash it with a round spoon until it is a paste with no lumps. Add the rest of the liquid, or more or less to get the desired consistency.
Dip the cookies into the frosting top-first or apply the frosting with a squeeze bottle or similar means. If the frosting starts to harden up reheat it in the microwave and stir it.