Simple Shortbread Cookies
shortbread cookies
Adapted from: https://pastryliving.com/shortbread-cookies/
Ingredients
- 8 oz Unsalted butter (2 US sticks)
- 3.1 oz Powdered sugar (3/4 US cup)
- 1 tsp Vanilla extract
- 10 oz AP flour (2 1/6 US cups *Level the surface.)
- 0.9 oz Cornstarch (3 Tbsp *Level the surface.)
- 1/2 tsp Salt
Instructions
- Mix butter, powdered sugar, and vanilla extract: Mix them at low speed initially to prevent the powdered sugar from scattering everywhere, and gradually speed up.Stop as soon as it looks creamy. Scrape off the side and bottom of the bowl on the way to remove the powdered sugar attached.
- Add all-purpose flour, cornstarch, and salt and mix
- Mix them at low speed first and gradually speed up until incorporated well.
- Scrape off the side and bottom of the bowl on the way to remove the flours attached.
- Roll the dough: form a ball. Roll into your desired thickness (about one-quarter inch)
- Cut it with a cookie cutter: You can cut the dough with cookie cutters right after it's made when it's soft, but treat it gently. Chill a little bit more if you like.
- Poke them with a fork, make patterns with cookie cutters or anything you like, and have fun!
- Let the cut-out dough rest in the fridge for about one hour before baking them.
- Bake at 350 F | 175 C (Preheated) for about 13 - 15 minutes or longer until the edge gets lightly golden brown.Bake longer depending on the thickness and size of the cookies, oven, etc.