My little brother Peter wanted to make shortbread cookies but wasn’t sure how. So, we did a quick google search and skimmed through a few recipes. Though there are some REALLY simple shortbread recipes, we liked this one most because it sounded like it had the best flavour. The inclusion of cornstarch in the recipe apparently helps them take on a more melt-in-your-mouth texture, and the vanilla adds another element of yum. Though we had to wait for the dough to cool in the fridge for an hour, it was overall quite easy and the result was, well, scrumptious!
We cut the cookies really small (about one and a quarter inches in diameter) and dipped most of them in some melted chocolate– amazing! You can decide how large you want to cut yours, and the number yielded will depend on that. (We probably ended up making about 50. The recipe said it would yield about 20 average-sized cookies.)
Scrumptious Shortbread Cookies
* 7.5 cups all-purpose flour
* 1/2 cup cornstarch
* 1/4 teaspoon salt
* 1 cup (2 sticks) good quality (AA) unsalted butter, room temperature
* 1/2 cup powdered (confectioner’s or icing) sugar
* 1 teaspoon pure vanilla extract
In a separate bowl, whisk flour, cornstarch & salt together.
Electric mix butter until smooth (approx. 1 minute). Add sugar and beat until smooth. Beat in vanilla extract.
Gently stir in flour mixture until incorporated.
Flatten dough into disk shape, wrap in plastic wrap, chill about an hour in the fridge.
Preheat oven to 350F and set up middle oven rack.
Line two baking sheets with parchment paper.
When chilled, roll out dough on lightly floured surface to 1/4″ (or .5 cm) thick. *note: you may have to wait for the dough to soften a bit if it’s difficult to roll out.
Cut shapes, put on baking sheets. Any excess dough from cutting can be re-rolled and cut into shapes.
Bake 8-10 minutes, or until gently browned.
If you like, melt some of your favourite chocolate and dip the cookies in it! Just make sure you allow enough time for the chocolate to harden.