Classic Shortbread Cookie
No winter holiday is complete without shortbread. Use this recipe as a blank canvas; straight-up butter shortbread is delicious, but can also be flavoured with citrus zest, warm spices or even tea.
- Yield: Makes about 2 dozen cookies.
1 cup butter, at room temperature
½ cup sugar or ¾ cup icing sugar
2 cups all-purpose flour
2 tbsp cornstarch
¼ tsp salt
Preheat oven to 325˚F. In a medium bowl, beat butter and sugar until creamy and light. Add flour, cornstarch and salt and stir until dough comes together.
Roll dough into walnut-sized balls and place on a parchment-lined baking sheet. Alternatively, shape dough into a disc, wrap in plastic and refrigerate for at least an hour. Then, on a floured surface, roll dough out to ¼-inch thick, cut into shapes and press down on each with a cookie stamp or the bottom of a glass. Bake for 10 minutes, or until pale golden around the edges.
Cool on the pan or transfer to a wire rack.