Shortbread Cookies with Easy Strawberry Compote

For the shortbread cookies:

Preheat oven to 325 degrees F.

Cream butter in an electric mixer until fully softened. Slowly add in the white sugar. If you add it in too quickly, sugar might fly out of the mixing bowl. Believe me, I know.

Whisk together the flour and the cornstartch in a medium-sized mixing bowl. Once thoroughly incorporated together, pour the mixture into the electric mixer with the butter and sugar in it. Add in the milk.

Roll out dough on a floured flat surface of any kind. Using a biscuit cutter, cut out the cookies from the rolled shortbread dough and place on a lightly-greased cookie sheet. The number of cookies may vary depending on what size biscuit cutter you use. Pop them in the oven for about 30 minutes, or until golden-brown on the edges.

For the easy strawberry compote:

Take your sliced strawberries and dump them into a medium-sized mixing bowl. Stir in the white sugar with a spoon until incorporated thoroughly. Place the mixture in the refrigerator for about five minutes. Take out of the fridge and stir again with the spoon. Refrigerate further, or use immediately if desired.

When shortbread is cooled from the oven, place some of the strawberry compote on each of the cookies. Top with whipped cream if desired. Take a big ol’ bite, and enjoy.