Shortbread Crescents (Egg, Soy, Nut and Peanut Free)

Ingredients

• 3 cups flour
• 3 tablespoons flour
• 3 tablespoons cornstarch
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 1/2 cups land o lakes butter, softened
• 2/3 cup confectioners' sugar
• 1 1/4 teaspoons vanilla extract
• 2 cups confectioners' sugar

Directions

1. 1

   Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.

2. 2

   In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Set aside,.

3. 3

   In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.

4. 4

   Add half of the dry mixture to butter mixture. Blend well. Add the rest of the dry mixture, and blend well.

5. 5

   Form a tablespoon of dough into a log, then shape the log into a crescent. Place on cookie sheet.

6. 6

   Bake 14 minutes. Cookies will be a pale color. Cool 1 minute on cookie sheet. Transfer to cooling racks and cool for 5 minutes.

7. 7

   While still warm, drag cookies in confectioners sugar.