The Pioneer Woman Tasty Kitchen
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Shortbread Cookies

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Level: Easy

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Description

This is the basis of so many delectable dessert recipes. Crisp and flavorful, these shortbread-style cookies, while totally delicious in and of themselves, shouldn’t just be eaten alone. They’re meant to be a conduit, a liaison between cream and fruit … or with ice cream … or in any number of other shortbread-type applications.

Ingredients

  • 2 sticks Plus 2 Tablespoons Salted Butter, Softened
  • 1 cup Sugar
  • 2 cups All-purpose Flour
  • 1 cup (scant) Cornstarch

Preparation

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.

2 Comments

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annieb174 on 3.16.2010

I love these cookies! I am guilty of eating them as is, no fruit or anything added.

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poohder2005 on 2.3.2010

ok is the baking time correct in this recipe? When I baked them that long they were very burnt. Thanks
It worked better for me at around 10 minutes.

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