Christmas Cookies

Nothing gets me in the Christmas mood like baking cookies all day long! This year, I improved the shortbread recipe I used last Christmas. I must give credit to The Brighter Side of Gluten Free for this lovely recipe. My soon to be in-laws loved them so much last year they asked for more this year. I mailed them from Mississippi to Kentucky, and I'm told that they made the trip just fine. 

 Check out The Brighter Side of Gluten Free at Blogspot for this recipe. 

Check out The Brighter Side of Gluten Free at Blogspot for this recipe. 

I changed the ratio of flour and cornstarch this year. I added another 1/2 cup of flour and took away 1/2 cup of cornstarch for a more sturdy cookie. And, as you can see, I added Ghirardelli Dark Chocolate on top of half and turned the other half into pecan sandy's by placing a pecan half on each one. 

Enjoy these tasty little cookies any time. No need to wait until Christmas!