Description
Light-as-air, melt-in-your-mouth shortbread cookies with a delicate, buttery texture. These classic treats are whipped until fluffy for an extra smooth consistency.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Beat butter until very creamy, about 3 minutes. Add powdered sugar and vanilla, beating until light and fluffy.
- Whisk together flour, cornstarch, and salt. Gradually add to butter mixture, beating until very light and airy, about 5 minutes.
- Drop by rounded tablespoons onto ungreased baking sheets. Press decorative patterns with a fork if desired.
- Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden.
Notes
- Room temperature butter is crucial for proper whipping
- Don’t skip the extended beating time – it creates the signature texture
- Store in an airtight container for up to 1 week
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 95
- Sugar: 2.5g
- Sodium: 25mg
- Fat: 6.5g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 0.2g
- Protein: 1g