Classic Shortbread
Prep Time
Cooking Mode
2 ⅔ cups flour
⅓ cup sifted cornstarch
1 ½ cups softened butter
¾ cup granulated sugar
1 tsp vanilla extract
2 ⅔ cups flour
⅓ cup sifted cornstarch
1 ½ cups softened butter
¾ cup granulated sugar
1 tsp vanilla extract
Directions
1Preheat the oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper.
2In a large bowl, mix together flour and sifted cornstarch; set aside.
3In a separate bowl, using a wooden spoon, cream together softened butter and granulated sugar. Mix in vanilla.
4Gradually stir in the flour mixture to make a soft dough.
5Using rounded tablespoons of dough, roll each into walnut-sized ball. Place on prepared baking sheets about 2 in. (5 cm) apart. Makes about 30 balls.
6Bake until cookies are firm and bottoms are lightly golden, about 18 min. Let cool on a baking sheet. Store in an airtight container for 2 to 3 days.
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