In honor of Rebecca's shortbread giveaway over at Romancing the Palate, I'm sharing my recipe for Shortbread Cookies this week. They melt in your mouth and make a wonderful cheesecake crust. Real butter is a MUST for this recipe. And when I say sift, I mean sift!
1 cup (2 sticks) butter, softened **Do Not Substitute!**
1/2 cup powdered sugar, sifted
1 cup flour
1/2 cup cornstarch
Cream butter. Add sifted powdered sugar gradually, beating until light and fluffy. Sift together flour and cornstarch. Add to creamed mixture; blend. Shape dough into a ball and chill at least 2 hours.
Preheat oven to 300 degrees. Shape into 1 inch balls. Place 3 inches apart on ungreased cookie sheets. Flatten balls to 1/2 inch thickness with a fork. Bake at 300 degrees for 20-22 minutes. Cool slightly before removing from cookie sheets. Place on wire racks or waxed paper to cool completely. Store in airtight container.
Makes about 4 dozen.
I bet you can't eat just one!
Romance...With a Kick!