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Shortbread

shortbread-biscuit

shortbread-biscuit

This is the best shortbread cookie recipe we have ever tasted. And it is so easy- just four ingredients. Be sure and use unsalted butter. (Remember, in baking, unsalted butter is preferable so you can control the amount of salt in a recipe.)

1/2 pound (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup flour
1 cup cornstarch

Cream together butter and sugar, then blend flour and cornstarch into the creamed mixture. Knead the dough gently about a dozen times. Press into a shallow baking tin (6 1/2″ x 10″). Refrigerate 30 minutes or overnight. Prick top with fork. Bake 30-40 minutes at 325 degrees. While warm, cut pan cookies into fingers, and sprinkle with sugar. Don’t overbake. Cookies are done when pale golden, tops will feel dry.