I have a lot of shortbread posted…so if you’re as into it as I am, use my Google Custom Search function and type in ‘shortbread’.  There are so many versions that I know I’ll be posting more (I have a pile), but I feel like this might just be my ‘shortbread go-to’.  You can make the dough ahead, I weigh the cookie balls so presentation is always perfect (which makes them marvelous for giving away), and they freeze beautifully.  Borrowed from Trish Magwood’s book, ‘In My Mother’s Kitchen’, she called these ‘Mardi’s Shortbread’, and they’re pretty much a whipped shortbread melt-in-your-mouth cookie – enjoy!

Shortbread Cookies

1 lb. (2 c.) butter, room temperature

2 c. flour

1 c. icing sugar

1 c. cornstarch

1 t. vanilla

colored sugar or sparkles for decoration

Using your electric mixer, beat the butter for a few minutes until light and fluffy – you may need to scrape down the bowl a time or 2, then beat in the vanilla.  In a medium bowl, whisk together the 3 dry ingredients, then with the mixer on low, gradually add the dry ingredients to the butter mix and beat on low speed until well combined.  Cover and refrigerate the dough for at least an hour.

When you’re ready to bake, preheat the oven to 300 and line a couple of baking sheets with parchment paper.  As mentioned, I weighed my dough balls – I liked the size that 15 grams gave me – but teaspoon size works, just roll them neatly into balls and arrange on your baking sheet, they don’t spread much.  Use a fork to carefully and uniformly flatten them all, then bake for about 20 minutes until the cookies are firm, but not  colored.  For me, 15 gram balls at 20 minutes was perfect.

When the cookies come out of the oven, sprinkle them as you wish with colored sugar and let them cool on the pan for several minutes before transferring them to a rack to cool completely.  Eat and/or freeze as required!

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