Shortbread Cookies

By carvalhohm2

Ingredients

• 1 cup granulated sugar
• 2 cups corn starch (The amount of corn starch looks insane-- it’s accurate, try not to second-guess it)
• 4 cups all-purpose flour
• 1 pinch salt
• 1 lb. butter, at room temperature
• 1 Tablespoon granulated sugar

Details

Adapted from youtube.com

Preparation

Step 1

Add sugar, corn starch, flour and salt to a large mixing bowl. Cut butter into tablespoon sized pieces and add to the bowl. Using a spoon or your hands, mix the butter into the dry ingredients. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a dough.

Pour the mixture into a half-sheet pan (18″ x 12″ x 1″), spreading evenly in the pan. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass. Using a fork, prick the cookies about 1″ apart across the entire top. This was not an easy task for me. I ended up dipping the tines of my fork into flour every so often to help it ease in and out of the dough.

Bake for 40 minutes at 325 F, then reduce heat to 300 F and continue baking for 20 minutes, or until lightly golden brown around edges and across the center.

Remove from oven and sprinkle with 1 Tablespoon sugar. Cool for 10 minutes before cutting with a sharp knife. Let cookies cool before removing.