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.
| Servings |
| 4doz |
|
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Ingredients
- 1.5cups softened butter
- 2cups all purpose flour
- 1cup icing sugar
- 1cup cornstarchCanada cornstarch, naturally
- 1/4tsp salt
Instructions
- 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.
Recipe Notes
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.