Description

These classic shortbread cookies are incredibly tender and buttery, featuring a secret touch of cornstarch for a professional, melt-in-your-mouth texture. Perfectly simple to prepare, they offer a nostalgic treat that pairs beautifully with a warm cup of tea.

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon table salt

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Instructions

In a large bowl, cream the softened butter with an electric mixer until smooth and light.
Gradually beat in the powdered sugar and vanilla extract until the mixture is fluffy.
In a separate bowl, whisk together the flour, cornstarch, and salt to remove any lumps.
Slowly add the dry ingredients to the butter mixture, stirring until a cohesive dough forms.
Shape the dough into a flat disc, wrap tightly in plastic, and refrigerate for 60 minutes.
Preheat oven to 350F (175C) and roll the dough to 1/4 inch thickness on a lightly floured surface.
Cut into shapes, place on a parchment-lined baking sheet, and bake for 9 to 11 minutes until edges are barely golden.
Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

To ensure the most delicate crumb, avoid overworking the dough once the flour is added. If the dough becomes too soft while rolling, place it back in the freezer for five minutes to firm up the butter, which helps the cookies maintain their sharp edges during baking.

Prep Time: 1 hour 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: Scottish