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

• 3 cups flour
• 3 tablespoons flour
• 3 tablespoons cornstarch
• 1 teaspoon cornstarch
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon cream of tartar
• 14 teaspoon salt
• 14 teaspoon nutmeg
• 1 12 cups land o lakes butter, softened
• 23 cup confectioners' sugar
• 1 14 teaspoons vanilla extract
• 2 cups confectioners' sugar

1. Preheat oven to 350 degrees.
2. Line two cookie sheets with parchment paper; set aside.
3. In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg.
4. Set aside,.
5. In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
6. Add half of the dry mixture to butter mixture.
7. Blend well.
8. Add the rest of the dry mixture, and blend well.
9. Form a tablespoon of dough into a log, then shape the log into a crescent.
10. Place on cookie sheet.
11. Bake 14 minutes.
12. Cookies will be a pale color.
13. Cool 1 minute on cookie sheet.
14. Transfer to cooling racks and cool for 5 minutes.
15. While still warm, drag cookies in confectioners sugar.

flour, flour, cornstarch, cornstarch, baking powder, baking soda, cream of tartar, salt, nutmeg, butter, sugar, vanilla, sugar

Taken from www.food.com/recipe/shortbread-crescents-egg-soy-nut-and-peanut-free-398929 (may not work)