You can't beat this classic shortbread recipe that produces a tender, crumbly product. Add nuts, raisins, or spices to make it your own. — Angela Carlos
- 1 Pound unsalted butter, at room temperature
- 1/2 Cup powdered sugar
- 1/2 Cup packed brown sugar
- 2 3/4 Cups all-purpose flour
- 3/4 Cups cornstarch
- 1/2 Teaspoon baking powder
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
In a large bowl using an electric mixer on medium speed, cream the butter with the powdered and borwn sugars until fluffy.
Sift the flour, cornstarch, and baking powder in to the bowl. Mix well to make a firm dough. Transfer to a well-floured work surface and roll the dough out about 1/4-inch thick with a rolling pin or your hands. Using a 1- to 2-inch cookie cutter, cut the dough into shapes and transfer to the prepared baking sheet.
Place in the oven and bake for about 20 minutes until golden. Transfer the cookies to a wire rack to cool completely. serve on a decorative platter.