Aunt Florrie's Shortbread Cookies

Chef burnt toast's Note:

This is a classic family recipe that we use as either a "make into balls and squish them" recipe or a roll out and get out the fancy cookie cutters recipe.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 36 cookies

• 1 cup butter (softened)
• ½ teaspoon vanilla
• ½ cup cornstarch
• ½ cup icing sugar
• 1 ½ cups flour

Directions:

1. Cream the butter and vanilla together.
2. Add in and mix the cornstarch to the butter mixture.
3. Add the icing sugar to the butter/cornstarch mixture.
4. Beat well until well combined and fluffy.
5. Add the flour and beat well until combined and fluffy.
6. Make into two balls of dough to work with, if you are going to use cookie cutters.
7. Roll to 1/4 inch thick, or make into small balls to press with a fork or small cookie press.
8. Bake at 325 degrees F, for 20-25minutes (reduce time if small cookies).

Reviews

[MrsKette]

Oh, boy, are these good?! I made only half the recipe and got exactly 18 cookies (about 2" size). It took about 15 minutes to bake and I lowered to 300 5 minutes before they were done. (Might be my oven.) I was afraid they would stick to my hands, so I used a spoon to scoop them to the cookie pan. I decided to try one and easily rolled it by hand. Not sure I'd be able to roll them though... Thanks for sharing your family recipe, Chef Burnt Toast! ;-)

[Judy V. Canada]

I added a 1/2 c. of mini chocolate chips. This has now replaced my old recipe of 40 years.