- 2 sticks Plus 2 Tablespoons Salted Butter, Softened
- 1 cup Sugar
- 2 cups All-purpose Flour
- 1 cup (scant) Corn Starch
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.) (p.s. as a note
from me, I just used my hands to mix it all up - it
blended it a lot better)
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
Powdered Sugar Frosting
2 cups powdered sugar
1/2 tsp vanilla extract
2 tsp milk
Mix together. You may need to add more or less liquid in, or more or less powdered sugar, to get the consistency you desire. To decorate the cookies, I used the flooding technique.