Best Shortbread Cookies
These cookies are the kind of shortbread you've been looking for - oh-so-so buttery and melt-in-your-mouth delicious!
Servings: 48 cookies
Ingredients
- 1 cup cornstarch
- 1 cup powdered sugar icing sugar or confectioners' sugar
- 2 cups all-purpose flour (if dough is too soft, add another ¼ cup)
- 1 ½ cup butter (340 g or ¾ lb) softened / room temperature
- 2 tsp almond extract or vanilla extract
- 2-3 Tbsp cocoa powder (optional) if making chocolate shortbread
- 1 cup almond flour (optional) for crescent cookies
Instructions
- Measure all dry ingredients - cornstarch, sugar, flour (and cocoa powder, if using) - and sift into the bowl of a stand mixer (or a large regular bowl).
- Add the butter and the extract and mix with the hook attachment (or by hand with a wooden spoon), until a soft dough forms.
- Divide the dough and transfer each portion onto a piece of plastic wrap, roll into a log with the help of the wrap and chill in the fridge for at least 30 minutes or until ready to bake.
- Remove plastic wrap and slice the dough log to make disks (about 1/4 inch thickness) or make small balls and flatten with a fork. Place on ungreased cookie sheets, leaving some space between the cookies.
- Alternatively, roll out the dough between pieces of cling film or parchment paper prior to chilling, and cut into shapes with cookie cutters before baking.
- Bake one tray at a time in the middle rack at 300ºF (150ºC) for 15-20 minutes or until the bottom edges start to brown slightly. Cool on a wire rack before serving/packing.
- For crescent cookies: add 1 cup of ground almonds to the flour mixture. Shape into crescents (“C” shape). Bake as directed above. When cool, dip one end of each cookie in melted chocolate or coat with powdered sugar
Video
Notes
- To vary the look, top with almond slivers, pecan halves, shaved coconut, coloured sprinkles, or other decorations.
- This dough also works great for “jewel” cookies. Make small balls, press them using your thumb to leave a shallow well, and fill the indentation with a bit of your favourite jam or some Nutella. They flatten a bit when baking and look beautiful with a layer of shiny jam.
- Chopped nuts, chocolate chips, and/or dried fruit can also be mixed into the dough before shaping the cookies and baking as directed above.