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Shortbread

Ingredients

  • 1 lb / 2 cups soft butter
  • 1 cup corn starch
  • 1 cup icing sugar
  • 3 cup flour

Instructions

  • Beat the butter in mixer for approximately 5 minutes until fluffy, scraping down sides of bowl occasionally.
  • Sift the dry ingredients together.
  • Add the dry in portions to the butter in batches, mixing well.
  • Roll the dough out approx 1/4" thick between two pieces of parchment paper.
  • Transfer to a cookie sheet and place in fridge for minimum of an hour.
  • Preheat oven to 350°F.
  • Take out and use cookie cutter of choice and place on silpad (or parchment lined) cookie sheet.
  • Place cookie sheet into oven for approximately 15 minutes. You do not want to brown the edges!! (I put in for 11 minutes then go minute by minute with a close eye on the cookies.)

Notes

I had 3 cookie trays rotating at a time so one was coming out of fridge and going into oven. The baked cookies were cooling on another. Then when the cookies came out of the oven, placed the cookies from the fridge into the oven, transferred the cooled cookies to a rack, and put cookies on that cookie sheet then into the fridge.
Stores well in freezer.