Shortbread Stars
This recipe makes 34 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8080 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 7 g7g carb |
| fibre | 00 fibre |
| chol | 15 mg15mg chol |
| sodium | 55 mg55mg sodium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 55 vit A |
| folate | 33 folate |
Buttery and flaky — what more is needed to describe this perfect shortbread?
Ingredients
- 1 cup butter , softened1 cup butter, softened
- 3 tbsp cornstarch 3 tbsp cornstarch
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
Preparation
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.)
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