Ingredients for Aunt Florrie's Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/4 cup cornstarch
- 1 cup powdered sugar
- 2 1/2 cups all-purpose flour
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How to Make Aunt Florrie's Shortbread Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and vanilla extract until light and fluffy. Use an electric mixer for best results.
- Gradually add the cornstarch to the butter mixture, mixing until fully incorporated.
- Gradually add the powdered sugar and beat until the mixture is smooth and well combined.
- Gradually add the flour, beating until just combined. Be careful not to overmix.
- Divide the dough in half. If using cookie cutters, proceed to step 7. If making balls, proceed to step 9.
- On a lightly floured surface, roll out each half of the dough to 1/4 inch thickness.
- Use cookie cutters to cut out desired shapes. Place cookies onto prepared baking sheets.
- If making balls, roll the dough into 1-inch balls. Gently flatten each ball with a fork, creating a criss-cross pattern, or use a small cookie press.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
16g
Carbs
2g
