This traditional shortbread recipe is so easy to make! The cookie is tender, crisp and melts away when you take a bite! Super flexible dough can be rolled and cut, or dropped and pressed. Enjoy Friends!
Preheat your oven to 325 degrees Fahrenheit
Using a stand mixer or electric hand mixer cream together your butter and icing sugar until smooth and whipped.
Add in your cream and vanilla. Whip until combined
Sprinkle your flour, cornstarch, and salt over your butter mixture. Mix until just combined. Do not over mix the dough or the texture will be tough.
Drop the dough by 1-2 tablespoonfuls onto your cookie sheet. Roll the dough into individual balls and press with a fork.
Bake for 12-15 minutes. They don't need to be "brown" to be done cooking. Check them at 12 and go from there
These cookies would work just as well rolled out and cut into shapes. I would keep the dough to about 1/2 and inch thick and bake for the same amount of time.
Pro-Tip: Roll your dough out between two silicone baking mats-this will make easier clean up for you, and avoid an over-floured dough?
Once your cut cookies are cooled you can glaze and decorate in whatever way you like best!
***Calorie and nutritional information is an estimate.