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. of unsalted butter
- 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.