- 1 c. (1/2 pound) unsalted butter
- 1/2 c. sugar
- 6 T. cornstarch
- 2 1/2 c. unbleached flour
Drop everything into the food processor, give it some short pulses until the ingredients start to blend, then let it whir until the dough begins to gather up a bit.
Press onto a non-stick cookie sheet: you can do 2 circles (8-9" each), or about an 8x10" rectangle. (You can also use a regular baking sheet with parchment paper). I ran the rolling pin lightly over the top to smooth it but that's not necessary. Prick all over with a fork.
Bake at 300 degrees for 40-45 minutes, or until top is firm when pressed and edges are very light golden. Remove from oven. If desired, sprinkle top lightly with a little more sugar. Carefully cut into wedges or squares by pressing down with a knife or spatula edge (do not draw knife across cookie, simply press down to cut), then let cookies cool on baking sheet.
Grab a bowl of fresh summer fruit and a piece of shortbread, and sink into buttery heaven!
Warning: these are very rich -- a little goes a long way!
Although the recipe doesn't call for flavoring, this might be really good with a little lemon zest and some lemon extract... or almond...
Whatever you might try, always cook, eat, dance, love!