Shortbread Cookie
Shortbread Cookie
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
Servings
1
Ingredients
- 1 pound unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 cup packed brown sugar
- 2 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 1/2 teaspoon baking powder
Directions
- 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.