We bake cookies every Christmas Eve—for “you-know-who.” These shortbread cookies are the family favorite, and Santa always seems to clear the plate every year.
There’s nothing quite like a classic shortbread. My secret ingredient is corn starch, which gives the cookies a delicate, crisp texture. I don’t usually indulge in many sweets, but these are worth the splurge. Use the best butter you can find—the flavor and texture really shine through.
Using Cookie Cutters
Cookie cutters are fun to use, but the dough can become dry and brittle if you re-roll scraps. If you have a cookie press, you can avoid that issue: roll the scraps into small balls and press them with a floured cookie press to make cookies about 1/2″ thick. Decorate your cookies as much or as little as you like—dipping them in chocolate is a lovely finishing touch.
P.S. These make wonderful gifts. Happy baking!
Shortbread Cookies
Shortbread Cookies
Baking
Baking, cookies, holiday, Shortbread
Ingredients
- 1 lb. unsalted butter softened
- pinch of salt
- 1 cup sugar
- 3 3/4 cups flour
- 1/4 cup corn starch
Instructions
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Preheat the oven to 325°F and line two cookie sheets with parchment paper.
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Using an electric mixer, beat the butter, salt, and sugar on medium-high speed until light and fluffy.
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Mix in the flour and corn starch by hand for about 10 minutes, until the dough is evenly combined.
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Divide the dough into two pieces. On a floured surface (and lightly flouring the top of the dough), roll each piece to about 1/4″ thickness.
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Cut shapes with a cookie cutter or use a cookie press, place on the prepared cookie sheets, and bake about 15 minutes until very lightly browned. Cool on a wire rack.