by Laura Qusen
Like most good cooks, chefs and bakers, I learned a lot from my my mother, including this easy and delicious shortbread recipe.
- 1 pound softened butter
- 1 cup icing sugar
- 3 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon vanilla extract
Mix icing sugar, flour and cornstarch in a large bowl
Add butter and vanilla, mix well
Form into a ball and knead with your hands until fully blended
liberally sprinkle flour to your rolling surface (countertop preferably) and rolling pin to avoid sticking
Use a rolling pin to roll the dough out to a thickness of ¼ inch.
If you have cookie cutters, great. If not, use the lip of a mug/glass to create your cookie shape
Bake at 300 F for 20 minutes.
Remove and let cool for 10 minutes.
Add sprinkles/raw sugar/whatever you’d like on top of the cookies if you’re looking for extra sweetness.
Taking it from good to great: add a few chocolate/butterscotch/etc. chips to the cookies before putting them in the oven.