Ingredients:
– 1 cup (225g) unsalted butter, softened
– 1/2 cup (60g) powdered sugar
– 1 tsp vanilla extract (optional, for extra flavor)
– 1 3/4 cups (220g) all-purpose flour
– 1/4 cup (30g) cornstarch
– 1/4 tsp salt
Instructions:
1. **Prepare the dough:**
– In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add vanilla extract if desired and mix until combined.
– Sift together the flour, cornstarch, and salt, then gradually add it to the butter mixture. Mix until a soft dough forms.
2. **Shape the cookies:**
– Divide the dough into two portions and roll each portion into a log about 2 inches in diameter.
– Wrap each log in plastic wrap and refrigerate for at least 1 hour (this helps with slicing and prevents spreading).
3. **Bake the cookies:**
– Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
– Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet.
– Bake for 12-15 minutes, or until the edges just start to turn golden. Avoid overbaking to maintain a soft, melt-in-your-mouth texture.
4. **Cool and enjoy:**
– Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these delicate shortbread cookies with tea or coffee!
**Tips:** For extra flavor, you can sprinkle with a touch of powdered sugar or dip one edge in melted chocolate once the cookies have cooled.
