Shortbread is not something I make with any sort of regularity. Nor can I recall my last craving for it outside of the short period of time that trefoils are sold by Girl Scouts. Seriously, that might be the only time of the year I eat shortbread unless it’s in the form of a crust for a bigger dessert. But one day I finally formed a spontaneous craving.
Do you ever crave melt-in-your-mouth shortbread? Because these quite literally do melt in your mouth. You can thank the cornstarch and powdered sugar for that. I even added some festive sprinkles to keep you in the spirit for tomorrow, July 4th – Independence Day!
It was tempting to make shortbread truffles out of the raw dough since it lacks eggs. Next time…
I know you are probably wondering what that delicious red dip is pictured with these cookies. Rest assured it will be shared in a guest post on Peanut Butter and Peppers, July 11th.
Makes approximately 6 dozen 1-inch cookies
1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1-1/2 cups all-purpose flour
Pinch of salt
1/4 cup sprinkles, optional
- Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add sprinkles, if desired, and fold in until distributed.
- At this point, if the dough is too soft to roll, you can refrigerate for an hour or two.
- Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
- Roll the dough out to approximately 1/4 inch thick and cut into your favorite shape (I used a 1-inch shaped cookie cutter). Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.