Recipe: Shortbread Cookies

Ingredients

Preheat the oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper.
Beat the softened butter and granulated sugar together until smooth and creamy.
Add the vanilla and salt, mixing until combined.
Gradually add the flour and cornstarch, mixing until the dough clumps together.
Divide the dough in half and press each half into the prepared cake pans.
Sprinkle with optional coarse sugar and dock the surface with a fork.
Bake for 28-30 minutes until lightly browned on top and edges.
Cool the shortbread for 10-15 minutes, then remove from pans using the parchment paper.
Cut into wedges while still warm and enjoy.

Servings

16 large, 24 medium, or 32 small

Calories

150

Total fat

Total carbohydrates

20g

Total protein

Sodium

120mg

Cholesterol

30mg