Shortbread Cookies

Shortbread Cookies (from Pioneer Woman)
  • 2 sticks, plus 2 tablespoons regular (salted) butter, softened
  • 1 cup sugar
  • 2 cups all-purpose flour
  • Scant 1 cup corn starch

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter or using a fork until the ingredients all come together.

Form dough into a ball, place in Zip-loc bag, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.

Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.
 
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