Simply The Best Shortbread
|Butter||250 Milliliter, softened (1 Cup)|
|Cornstarch||50 Milliliter (3 Tablespoon)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|All purpose flour||425 Milliliter (1 3/4 Cups)|
In large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar.
With wooden spoon, beat in flour, about 1/4 cup (50 mL) at a time.
On lightly floured surface or pastry cloth, roll out dough to 1/4 inch (5 mm) thickness.
Using floured fluted 2 inch (5 cm) round cookie cutter, cut out cookies.
Place on waxed paper lined trays; prick each cookie 3 times with fork.
Freeze until firm. (Shortbread can be prepared to this point, transferred to freezer bags and stored in freezer for up to 1 month.)
Place frozen rounds on baking sheet; bake in 275Â°F (140Â°C) oven for 40 to 50 minutes or until firm to the touch.
Remove from baking sheet and let cool on racks. (Shortbread can be stored in airtight containers for up to 2 weeks.)