Easy Shortbread Cookies
A simple yet delicious shortbread cookie that I have been making for years. Originally from a box of cornstarch I believe!
A simple yet delicious shortbread cookie that I have been making for years. Originally from a box of cornstarch I believe!
- Carbohydrate 11.6835809824438 g
- Cholesterol 20.3354166925779 mg
- Fat 7.67386596891653 g
- Fiber 0.0248122638681855 g
- Protein 0.0875638209653579 g
- Saturated Fat 4.85897146216953 g
- Serving Size 1 1 Serving (21g)
- Sodium 54.7364560480168 mg
- Sugar 11.6587687185756 g
- Trans Fat 0.537027500684276 g
- Calories 114 calories
Step-by-step
- Set butter out to warm to room temperature for easier mixing.
- Preheat your oven to 300(F) degrees
- Combine powdered ingredients in a large mixing bowl. Add in the butter and mix until a soft dough is formed. You can mix by hand or with a mixer. If you mix by hand it will stick to your hands at first but then eventually it will all be cleaned off.
- Roll dough into small 1/2" - 3/4" balls and place on a cookie sheet about 1" apart.
- Using a fork, gently press down the cookies twice to form a criss-cross pattern. Do not over flatten, they should be about 1/2" thick or so.
- Place cookies in preheated oven and cook for 18-22 minutes or until edges look a golden brown color.
The Role of Cornstarch in Texture
High ratios of cornstarch relative to flour fundamentally alter shortbread by inhibiting gluten development, yielding a crumbly, melt-in-the-mouth consistency rather than a chewy bite. Softened butter at 65 to 70 degrees Fahrenheit incorporates smoothly without melting the fat crystals prematurely, which keeps the dough cohesive. Working the dry components thoroughly before adding the fat ensures even distribution of the powdered sugar, preventing dense pockets of sweetness. Hand-mixing requires patience as the flour hydrates; resisting the urge to add extra liquid prevents toughness.Managing the Bake and Flattening Technique
Oven temperature must remain moderate at 300 degrees Fahrenheit to prevent the high butter content from browning too quickly before the interior sets. Pressing the dough balls twice with a tined fork creates structural ridges that vent steam evenly while establishing the classic appearance. Thickness directly dictates baking time; maintaining a uniform half-inch profile ensures the edges achieve a pale golden hue at the 18-minute mark without burning the bases. Spacing individual pieces one inch apart on the baking sheet allows adequate airflow for consistent heat transfer.Second-Day Storage and Pairings
Cooling baked batches completely on a wire rack prevents residual steam from softening the crisp exterior before storage. Airtight containers lined with parchment paper preserve texture for up to five days at room temperature, though flavors often meld and improve by day two. Pairing these rich cookies with unsweetened black coffee or sharp, tart citrus teas balances the high fat content of the dairy solids. Humidity control remains essential during storage; adding a piece of plain white bread to the container absorbs excess moisture if the ambient environment is damp.
