Shortbread Cookies

Ingredients

§  2 sticks Plus 2 Tablespoons Salted Butter, Softened

§  1 cup Sugar

§  2 cups All-purpose Flour

§  1 cup (scant) Corn Starch

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge*.

Check your oven sooner if it runs hot.

*My cookies never got a golden tinge and I overcooked them, they were really hard. Don't over cook them. I am planning on eating them with the Sweet Cream sauce, so they should be ok still.