Ingredients: 1 cup (2 sticks) unsalted butter, softened ½ cup powdered sugar 2 cups all-purpose flour ¼ cup cornstarch 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat your oven to 325°F and line a large baking sheet with parchment paper. In a large mixing bowl, beat the softened butter and powdered sugar together for 2–3 minutes until smooth and creamy. Add the vanilla extract and mix until combined. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Gently bring the dough together with your hands. If it feels too soft, refrigerate for 15–20 minutes. Roll the dough out on a lightly floured surface to about ⅜-inch thickness. Cut into small rectangular fingers, approximately 2¾ inches long and 1¼ inches wide. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. Lightly prick the tops with a fork for a classic shortbread look. Refrigerate the shaped cookies for 15 minutes to help them hold their shape. Bake for 15–20 minutes, until the edges are just beginning to turn lightly golden while the tops remain pale. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Buttery, tender, and lightly crisp, these homemade shortbread cookies are perfect with a cup of coffee or tea!
Shortbread Butter Cookies
