Shortbread Stars

Author: Canadian Living

Buttery and flaky — what more is needed to describe this perfect shortbread?

  • Portion size 34 servings

Ingredients

  • 1 cup butter softened
  • 3 tablespoons cornstarch
  • 1/4 cup granulated sugar
  • 1 3/4 cup all-purpose flour

Method

In large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar. With wooden spoon, beat in flour 1/4 cup (50 mL) at a time.

On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using floured 2-inch (5 cm) star-shaped cookie cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper-lined or ungreased rimless baking sheets. Using smaller star-shaped cutter, make imprint in centre. Freeze until firm, about 30 minutes.

Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, for 40 to 50 minutes or until firm. Transfer from baking sheet to rack; let cool completely. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 55 mg
  • Protein 1 g
  • Calories 80.0
  • Total fat 5 g
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shortbread Stars

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