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Basic White Sugar Shortbread Cookies


Basic White Sugar Shortbread Cookies

Prep Time:  20 minutes
Cook Time:  25 to 30 minutes
Yield:  3 -1/2 dozen cookies

  • 1 cup butter, softened (no substitutions)
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1/4 cup Argo or Kingsford's Corn Starch
  1. Preheat oven to 300F. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.


  2. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).


  3. Bake at 300F for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.


  4. RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.



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