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Buttery Shortbread Cookies Recipe

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This recipe for Buttery Shortbread Cookies, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanne

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar or light brown sugar
2 cups cornstarch
4 cups flour
1 pinch salt
1 lb. butter, softened
1 tbsp. sugar

Directions:
Directions:
In a large mixing bowl, add sugar, cornstarch, flour and salt; mix well. Cut butter into tablespooon-sized pieces and add to bowl. Using a spoon or your hands, mix the butter into the dry ingredients. When the butter is fully integrated, the mixture will be sand-like in texture. It will not form a dough. Pat the mixture into a 18x12x1-inch pan, spreading evenly. 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 inch apart across the entire top. Bake in a preheated 325 oven for 40 minutes, then reduce heat to 300 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.

Personal Notes:
Personal Notes:
This shortbread just melts in your mouth. I know some "shortbread traditionalist" who don't like to use the cornstarch, but I think it produces a cookie with a lighter texture.

 

 

 

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