This is the shortbread from my childhood and quite possibly one of the first cookies I ever learned to bake. The recipe came right off the back of the Canada Cornstarch box and is commonly baked with a half piece of maraschino cherry pressed into the center.
Slightly modified here but it has all the elements and simplicity of the original recipe. If you’re not into rolling and cutting out shapes, just roll the dough into 1-inch balls and flatten with the back of a fork. Done!
Basic Shortbread
- 1 cup cornstarch
- 1 cup icing sugar
- 1 tsp fine salt
- 2 cups flour
- 1 1/2 cups butter, softened
Place the dry ingredients into the bowl of a stand up mixer. Whisk to combine. Add the butter and slowly turn on the motor to incorporate into the dry ingredients. The dough will look mealy at first but will come together slowly. You can also do this by hand using a wooden spoon.
Turn the crumbly dough onto a floured surface and knead gently until a consistent dough is formed.
Divide the dough into 4 pieces and flatten into a disk. Wrap in plastic and place in the fridge for at least 15 minutes. Repeat.
Roll the dough to 1/4 inch in thickness and cut into shapes. Use a cookie stamp if you have one or decorate as desired.
Bake at 325°F for 8-11 minutes until edges are just slightly browned. Bake for longer if you have thicker cookies
