Shortbread Stars
Buttery and flaky — what more is needed to describe this perfect shortbread?
Servings: 34
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 80 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | trace |
| chol | 15 mg |
| sodium | 55 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 5% |
| folate | 3% |
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1 cup (250 mL) butter, softened
3 tbsp (50 mL) cornstarch
1/4 cup (50 mL) granulated sugar
1-3/4 cups (425 mL) 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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