Buttery Shortbread Cookies
Instructions
- 1
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- 2
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- 3
Add the vanilla extract and a pinch of salt to the butter mixture and mix until combined.
- 4
In a separate bowl, whisk together the flour and cornstarch until well blended.
- 5
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix - the dough should just come together.
- 6
Turn the dough out onto a lightly floured surface and gently knead 2-3 times until smooth.
- 7
Roll the dough to about 1/2 inch (1.25 cm) thickness. Use cookie cutters to cut out desired shapes, or cut into traditional rectangles or wedges.
- 8
Place cookies on the prepared baking sheets, spacing them about 1 inch apart. Prick each cookie several times with a fork for the classic shortbread appearance.
- 9
Refrigerate the cut cookies for 15 minutes before baking - this helps them hold their shape.
- 10
Bake for 16-18 minutes, until the edges are just barely golden. The centers should still look pale.
- 11
Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 12
Store in an airtight container at room temperature for up to 2 weeks.
Chef's Note
"The secret to perfect shortbread is cold butter and minimal handling - overworking the dough develops gluten and makes them tough instead of tender and crumbly. Chilling the cut cookies before baking is crucial for maintaining those crisp edges and preventing spreading."
