Shortbread cookies

Mary's Cakes & Pastries

Shortbread Cookie Recipe w/ fondant

1 lb. margarine

1 cup sugar

5 1/2 cups all purpose flour

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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.

Poured Fondant

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.