Classic Shortbread Cookies
a classic and easy shortbread recipe
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
Ingredients
Scale
- 8 ounces (1 cup) butter, room temperature
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 cup cornstarch
- 2 cups flour
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, whisk together the flour and cornstarch and set aside.
- Using a stand or hand mixer, cream the butter for several minutes until it is light and fluffy. Mix in the powdered sugar and vanilla. Beat on medium speed until well mixed and smooth.
- Detach bowl from stand mixer. Add in the flour & cornstarch mixture, using a spoon to combine together. Knead the dough in the bowl until it smooth. It may be necessary to add a tablespoon of water.
- Spray the shortbread pan with non-stick vegetable spray. Put the ball of dough firmly in the middle of the pan. Working from the center out, firmly press dough into the pan. Pierce the entire surface with a fork.
- Bake at 325 degrees for about 30-35 minutes (33 minutes worked perfect in my oven) or until shortbread is lightly browned.
- Let shortbread cool in the pan for 10 minutes. Loosen the edges with a knife and flip onto a cutting board. Cut the shortbread into serving pieces while it is still warm.
Notes
- This recipe yielded 2 batches of 8 cookies in my pan.
- ** If you don’t have a pan, you can also roll the dough out into a 1/2 inch thick circle on a lightly floured surface. Transfer round to prepared baking sheet. Using fingers, press dough evenly over bottom to edges of pan. Score the circle with a knife into eight even wedges and pierce with a fork all over. Bake until shortbread is cooked through and pale golden, about 30-35 minutes at 325. Let cool for 10 minutes and cut along scored lines to cut shortbread into eight even wedges. **
Find it online: https://prairiecalifornian.com/classic-shortbread-cookies/