Shortbread Cookies

By mutzali

Ingredients

• 1 cup sugar
• 2 cups cornstarch
• 4 cups all-purpose flour
• 1 pinch salt
• 1 lb. butter, at room temperature
• 1 Tablespoon sugar

Preparation

Step 1

Add 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.
Bake for 40 minutes at 325F, then reduce heat to 300F 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 continue to cool before removing.