Shortbread Cookies

I don't consider myself a foodie or a food blogger, but I love to cook and especially bake. I found this recipe for Shortbread and I really wanted to make it but I knew it would be entirely too much for just the two of us to eat. I decided that Matt could take the 'left-overs' to work with him tomorrow. I hope they'll be happy for a Friday treat from me.

Shortbread Cookies

1 cup sugar (granulated)

2 cups corn starch (not a typo- yes TWO Cups) 

4 cups all-purpose flour

1 pinch salt

1 lb. butter, at room temperature

1 Tablespoon sugar (granulated)

1. Add sugar, corn starch, flour and salt to a large mixing bowl.
(Wendy notes: This will be fluffy and make a huge mess if you don't have a LARGE bowl and are not careful about the 'fluff'-- it will go everywhere!)


2. Cut butter into tablespoon sized pieces and add to the bowl (hard to screw this up)


3. Using a spoon or your hands, mix the butter into the dry ingredients
(I just use my hands. Dig in and start mixing by 'squishing' the butter between your fingers and constantly mixing with the flour/sugar/cornstarch mixture. Hunker down and take your time. This is important to incorporate the butter all throughout the mix. Plus, you get to use your fingers, how much fun is that?)


4. When the butter is thoroughly integrated it will be a texture like sand; it won't form into a dough so don't expect it to. Pour the mixture into a half-sheet pan (18″ x 12″ x 1″) or large cookie sheet, spreading evenly in the pan. Use your hands to firmly press down on the dough pushing it evenly all over, from corner to corner. (When you pour it out of the bowl, it will still be a bit fluffy, trust me, start smushing it down as evenly as possible making it tight and firm. No need to be perfect with how flat you get it all; just near perfect will do.)


5. Using a fork, prick the cookies about 1″ apart across the entire top. (This helps for some reason. I'm sure it's to ensure even baking. Just do it and don't ask questions.)

6. Bake for 40 minutes at 325F, then reduce heat to 300F and continue baking for 20 minutes, or until lightly golden around edges and across the center. (This is pretty accurate timing. Even if your oven is off a bit, I don't think it will over cook in this time at this temp. Check it after 15 minutes after the heat reduction just to be sure. They shouldn't be 'brown' at all, golden is perfect.)


7. Remove from oven and sprinkle with 1 Tablespoon sugar. Cool for 10 minutes before cutting with a sharp knife. (You'll need to let them cool just a bit longer before you dig in. But hell, I couldn't wait either. They are good warm!)

They are flaky and soft and so incredibly tasty. These photos may suggest chewy-ness, but they aren't. They are true Shortbread and will melt in your mouth. Now where's the coffee?...