Shortbread cookies


1 1/2 cups all-purpose flour
½ cup of corn starch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract


In a separate bowl whisk the flour & corn starch with the salt. Set aside.

In the bowl of your electric mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a rectangle log, wrap in parchment paper orpplastic wrap, and chill the dough for at least an hour.
( I didn’t chill them and wish I did, they flatten way too much to take a picture. Haha but I will once I make them again ;))

Preheat oven to 350 degrees with the rack in the middle of the oven.

Line two baking sheets with parchment paper and cut 1/4 inch rectangles. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)

Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.





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