Mary's Cakes & Pastries
Shortbread Cookie Recipe w/ fondant
1 lb. margarine
1 cup sugar
5 1/2 cups all purpose flour
Cream margarine and sugar in large mixer with paddle attachmentAdd flour all at once, mix until combined,
DO NOT OVERMIX
Roll out and cut in to desired shapes
Bake at 325F until lightly browned around edges, about 18 minutes
Cool, glaze and decorate.
2 lbs. confectioners' sugar
2/3 cup water
3 T corn syrup
2 tsp. Clear vanilla
Combine confectioners' sugar, water and corn syrup in a medium saucepan. Cook over low heat, stirring constantly, until it reaches a temperature of 92F. Mixture should be thin enough to pour, but thick enough to coat cookies.