We make cookies every Christmas Eve, well, for “you-know-who.” These shortbread cookies have hands-down won the family vote, and since Santa seems to clear the plate every year I won’t argue.
The corn starch is the secret ingredient that gives these cookies the perfect amount of crispness. I don’t indulge in a lot of sweets, but these are really worth the splurge! Use the best butter you can find as you will really notice the difference.
I love using cookie cutters, but find that the dough becomes dry and brittle when you try to re-roll the scraps. If you can find a cookie press (pictured below) you will avoid this little issue. Simply roll out the scraps into small balls and press with a floured cookie press to make a cookie that is approximately 1/2″ thick.
Wishing you all a very Merry Christmas with your loved ones!
- 1 lb. unsalted butter softened
- pinch of salt
- 1 cup sugar
- 3 3/4 cups flour
- 1/4 cup corn starch
Preheat your oven to 325F and line 2 cookie sheets with parchment paper.
With an electric mixer, beat the butter, salt and sugar on medium-high speed until light and fluffy.
Using your hands, mix in the flour and corn starch for about 10 minutes until the mixture is well mixed together.
Separate the dough into two pieces, and roll out each ball on a floured surface (sprinkle some flour on top of your dough too) using a rolling pin until the dough is about 1/4" thick.
Cut out your desired shapes with a cookie cutter or use a cookie press (see notes above), place on a cookie sheet lined with parchment paper and bake for about 15 minutes until they are very lightly browned. Cool on a wire rack.