This recipe makes 34 servings
|Per cookie: about||-|
|total fat||5 g|
|sat. fat||3 g|
- Portion size: 34
Buttery and flaky — what more is needed to describe this perfect shortbread?
- 1 cup 1cupbutter, softened
- 3 tbsp 3tbspcornstarch
- 1/4 cup 1/4cupgranulated sugar
- 1-3/4 cups 1-3/4cupsall-purpose flour
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.)