Easy Buttery Shortbread
This shortbread bakes up rich and buttery, with clean, crisp edges.
Ingredients
· 1 3/4 cup all-purpose flour
· 1/2 teaspoon salt
· 1/4 cup cornstarch
· 1 cup unsalted butter, softened
· 3/4 cup powdered sugar
· 1 1/2 teaspoon vanilla extract (or vanilla bean paste for more flavor)
Instructions
In a bowl, whisk together the flour, salt, and cornstarch and set it aside. Using a stand or hand mixer, mix the butter and powdered sugar until it’s smooth and creamy (not too much though). 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: generously dust the dough and stamps with flour before stamping. If the dough gets too soft, pop it back in the refrigerator to chill)
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, or until the edges start to turn a very light golden color. 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!
