Monday, September 17, 2012
Easy Shortbread Cookies
1/4 Cup Corn Starch
1/2 Cup Sugar
3/4 Cup Flour
1 Stick of Butter (1/2 Cup)
Mix by hand or with a mixer.
The dough will come together and form a smooth ball.
Scoop into 22 - 24 small round balls
Place on Ungreased Cookie Sheet
Sprinkle with Sugar
Bake at 350˚F for about 12 minutes or until edges are barely golden.
Cool on cookie sheet.
Remove and enjoy!
If you want to flavor these cookies, you can add your favorite extract. They're good with or without extract. I've tried vanilla, lemon and almond at different times. About a 1/4 to 1/2 teaspoon. But it's really not necessary.
Most of the time, I mix the dough together by hand. Literally by hand, no spoon. It forms a smooth ball, the sides of the bowl and your fingers will be clean when ready for the next step.
I scoop out the dough and create little balls using a mini ice cream scooper thingie. You can do heaping teaspoons. Use your hands to form into little round balls. Place on an ungreased cookie sheet.
Find something nifty to use to flatten them.
A glass, a cookie press gadget with a pretty pattern, a vintage meat tenderizer is what I chose for my periwinkle shortbreads shown below.
Dip the flattening tool into flour occasionally and then press the cookies flat.
Sprinkle with sugar. I took regular sugar and added a few drops of food coloring and stirred to make the sugar periwinkle in color. When my husband made a batch, he really flattened them and added raw sugar and flattened them again. We've been making them like that since! Makes you think you're getting a bigger cookie even though it's the same amount of dough since we use the scooper. Plus the raw sugar is a pretty amber color and saves one step of coloring the sugar.
Depending on how thin or thick your cookies are the baking time will differ.
The thinner the cookie, the shorter the time.
The thinner the cookie, the crispier they are.
If you like the more crumbly shortbreads, don't flatten them too much.