2 Cups Glynis’ Kitchen Scratch Mix
¾ Cup Sugar
¼ Cup corn starch
1 Cup butter, softened
1 TBL Vanilla Extract
Directions: Preheat oven to 350 degrees F.
With a hand or stand mixer, mix the sugar, cornstarch, vanilla extract, and butter on high until creamy and fluffy. Reduce speed and add in Glynis’ Kitchen Scratch Mix ½ Cup at a time.
Scrape bowl down and place mixture in the refrigerator for about 30 minutes to firm up.
Scoop teaspoon-sized (tiny scoop) cookie mix out, about 2” apart onto a cookie sheet lined with parchment paper. Spray the back of a metal spatula with your favorite non-stick spray and gently flatten out each to a thin wafer cookie. Bake 10 minutes or until the edges are light brown.
Remove from oven and transfer to cooking rack immediately. Makes about 4 dozen shortbread wafers.