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SHORTBREAD COOKIES




Source of Recipe


Pat T

SHORTBREAD COOKIES

1 cup sugar (granulated)
2 cups cornstarch
4 cups all-purpose flour
1 pinch salt
1 lb. butter, at room temperature
1 Tblsp. sugar (granulated)

1. Add sugar, cornstarch, flour and salt to a large mixing bowl.
2. Cut butter into Tblsp. sized pieces; add to the bowl.
3. Using a spoon or your hands, mix the butter into the dry ingredients.
4. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a ‘dough’. Pour the mixture into a half-sheet pan (18″ x 12″ x 1″), spreading evenly in the pan. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
5. Using a fork, prick the cookies about 1″ apart across the entire top.
6. Bake for 40 minutes at 325° F., then reduce heat to 300° F. and continue baking for 20 minutes, or until lightly golden brown around edges and across the center.
7. Remove from oven and sprinkle with 1 Tblsp. sugar. Cool for 10 minutes before cutting with a sharp knife. Let cookies continue to cool before removing (if you can resist).

Recipe from Eating Out Loud.
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