Buttery and flaky — what more is needed to describe this perfect shortbread?
- Portion size 34 servings
Ingredients
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
- Folate 3.0
- Vitamin A 5.0