Description
Buttery, tender shortbread that crumbles at the lightest touch and truly melts in your mouth.
Ingredients
- Unsalted butter, 1 cup, 227 g, softened to room temperature
- Powdered sugar, 1/2 cup, 60 g
- All-purpose flour, 2 cups, 240 g
- Cornstarch, 1/2 cup, 60 g
- Vanilla extract, 1 teaspoon
- Fine salt, 1/4 teaspoon
Instructions
- Preheat oven to 325°F, 165°C, and line a baking sheet with parchment paper.
- Cream softened butter and powdered sugar with a mixer until pale and fluffy, 2 to 3 minutes, then mix in vanilla.
- Whisk flour, cornstarch, and salt, add to the bowl in two additions, and mix on low just until a soft dough forms.
- Lightly flour the counter, turn out the dough, and pat into a smooth disk.
- Roll to about 1/2 inch, 1.25 cm, thickness and cut into squares or rounds with a sharp knife or cookie cutter.
- Arrange on the prepared sheet, spacing slightly apart, and bake 12 to 15 minutes until edges are just barely golden.
- Cool on the sheet 5 minutes, transfer to a wire rack to cool completely, then enjoy.
Notes
- Soften butter until it yields easily to a gentle press, not melted.
- Do not overmix once dry ingredients are added to keep the crumb tender.
- Chill shaped cookies 10 minutes before baking if your kitchen is warm for extra neat edges.
- Dust cutters with flour for cleaner cuts and less sticking.
- Store fully cooled cookies in an airtight tin to preserve delicate texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2.5 g
- Sodium: 25 mg
- Fat: 7.7 g
- Saturated Fat: 3.9 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 12.6 g
- Fiber: 0.3 g
- Protein: 1.0 g
- Cholesterol: 20 mg
Keywords: melt in your mouth shortbread, Scottish shortbread, buttery cookies, easy shortbread, holiday baking, classic shortbread