Never-Fail Shortbread Cookies
The corn starch in this recipe helps guarantee that you will have the perfect texture for a shortbread cookie. Hint: I like to make a batch of this dough, roll it into a 1 1/2" diameter cylinder and freeze it. Then, when I need cookies quickly, I cut the dough into 1/2" slices and bake.
Ingredients
- 1 cup butter (no substitutes)
- 1/2 cup packed brown sugar
- 1 tsp. vanilla extract
- 1/4 cup corn starch
- 2 cups flour
- Variations:
- 1/3 cup mini chocolate chips OR
- 1/2 cup chopped pecans
Instructions
- Using an electric mixer, cream butter, brown sugar and vanilla until fluffy.
- Carefully add corn starch and flour, mixing just until blended.
- Add variations if desired, mixing in by hand.
- Roll dough into 1-inch balls and place on an ungreased cookie sheet about 2 inches apart.
- Flatten dough with a sugared glass.
- Bake at 300 degrees for 25-30 minutes.
- Cool cookies on the cookie sheet for 5-10 minutes before moving to a cooling rack to cool completely.
- If desired, drizzle cookies with melted chocolate.
