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Basic White Sugar Shortbread Cookies

The Goods
  • 1 cup butter, softened (no substitutions)
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1/4 cup Fleischmann's® Corn Starch

Crisp but tender

Yield:
3 -1/2 dozen cookies
Prep Time:
20 min
Bake Time:
25 to 30 minutes
Total Time:
50 min
Make Good is Easy

Preheat oven to 300°F. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).

Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Enjoy!

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