Easy Buttery Shortbread
This shortbread bakes up rich and buttery, with clean, crisp edges that holds its shape every time.
Ingredients
· 2 cups all-purpose flour
· 1/4 teaspoon salt
· 1 tablespoon cornstarch
· 1 cup unsalted butter, softened
· 1/2 cup powdered sugar
· 1 teaspoon vanilla extract (or for more flavor vanilla bean paste)
Instructions
In a bowl, whisk together the flour, salt, and cornstarch and set it aside. Using a stand or hand mixer, cream the butter and powdered sugar until it’s smooth and fluffy. Mix in the vanilla.
Add the dry ingredients a little at a time and mix on low just until the dough comes together. Don’t overmix.
Roll the dough between two sheets of parchment paper. I like to roll mine between ¼ inch and 5⁄16 inch so the cookies stay nice and sturdy for stamping. Chill the whole sheet in the fridge for about an hour.
Once the dough is cold, cut out your shapes. If you’re stamping, let the dough sit out for about 5 minutes so it softens just enough to imprint the design cleanly. (tip: dust the dough and/or stamps with flour before cutting/stamping)
Transfer the cookies to a baking pan lined with parchment or perforated baking mat, then place the pan in the freezer while your oven preheats. This helps them keep their shape.
Bake at 350°F for 10 to 12 minutes, depending on the size and thickness. Let them cool on the pan for a few minutes, then move them to a wire rack to finish cooling.
Once cooled, keep them as is or decorate! I like to dip the back of mine in melted chocolate and then in some crushed toffee (yum). My husband likes them sandwiched with a layer of frosting in between, so good!
Enjoy!
