Shortbread Cookies Recipe
- °3 cups all-purpose flour
- °2 cups salted butter, room temperature – see notes
- °1 cup powdered sugar
- °Half a cup of starch
- °1 teaspoon vanilla
- °Colored cherries or dried cranberries, for garnish
Heat the oven to 350 degrees.
Placing oven rack in middle of oven.
Adding flour, butter, powder sugar, cornstarch and vanilla in mixing bowl. 3 cups all-purpose flour, 2 cups salted butter, 1 cup icing sugar, 12 cups cornstarch, 1 teaspoon vanilla
Start mixing the ingredients with electric beaters at minimum speed.
Once the dry ingredients begin to mix with the butter and are no longer soiled, raise the speed to medium.
After a few minutes, the dough will look like sand. Keep kneading the dough for another 3-4 minutes and it will start to thicken.
Once the dough comes together and the beaters begin to flake, raise the speed to high and beat the dough for another 1-2 minutes, or until it resembles whipped cream.
Drop the dough into small mounds (about 2-3 tablespoons) on a baking tray.
If using, gently press dried cranberries onto top of muffins and bake for 15 minutes. It is best to bake one sheet of cookies at the same time.
Use a new tray for the next batch. The cookie dough should be added to a cool baking tray.
Colored cherries or dried cranberriesLet the cookies cool for at least 10 minutes and then use an offset spatula or a slotted fish spatula to remove the cookies from the tray and transfer them to a cooling rack