Canada Cornstarch Shortbread Cookies
These cookies aren’t delicate like whipped shortbread, they have a nice snap when you bite into them and still melt away in your mouth like a good shortbread should.
all purpose flour
Canada cornstarch, naturally
Combine all ingredients in a glass mixing bowl (a plastic bowl works just as good, just don’t use metal)
Shape the dough into 1″ balls. Flatten each ball with a fork and top with sprinkles
Bake on an ungreased cookie sheet at 300 F for 20 minutes until the bottoms are very lightly browned
Transfer to a paper towel-covered wire rack to cool.
Tips and Tricks:
Never use metal bowls or utensils. Not sure why, but this changes the cookies in an unidentifiable way
These cookies seem very susceptible to humidity. If it’s dry, add a bit more butter until the dough starts to stick together
the dough shouldn’t be too sticky, just enough so that you can roll into balls without it crumbling apart
Mix the ingredients with your hands. Just do it. It’s therapeutic.