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

This recipe is from the Food Allergy News Cookbook. My 2 yr. old grandson has many food allergies and finding tasty food for him is a priority for me. These cookies are quite good, and to him, they are delicious! You cannot find store bought cookies for children allergic to soy. I will continue my quest to help this child have good food that is safe for him.

• Ready In: 30 mins
• Yields: 36 cookies

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. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.
2. In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Set aside,.
3. In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
4. Add half of the dry mixture to butter mixture. Blend well. Add the rest of the dry mixture, and blend well.
5. Form a tablespoon of dough into a log, then shape the log into a crescent. Place on cookie sheet.
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. While still warm, drag cookies in confectioners sugar.