40 to 50 cookies
Adjust rack to center of oven. Preheat oven to 350 degrees.
- 1/2 pound (2 sticks) butter
- 1 cup strained confectioners sugar
- 1 1/2 cups sifted all-purpose flour
- 1 1/2 cups strained cornstarch
In large bowl of electric mixer beat the butter until soft. Add sugar
and beat for a few minutes. On lowest speed gradually add flour and
cornstarch, scraping the bowl with a rubber spatula and beating until
the ingredients hold together.
Turn mixture onto a board or smooth surface and knead lightly. Use
about half of the dough at a time. Wrap the balance airtight.
On a very lightly floured pastry cloth with a lightly floured rolling
pin, roll the dough to 1/4- to 1/3-inch thickness. Cut with a floured
1 1/2-inch round cutter. Save scraps, knead them together briefly, and
reroll them all together. Place cookies 1/2 inch apart on an unbuttered
Pierce each cookie three times with a fork, going all the way through
to the cookie sheet. If this is a sticky job, first chill the cookies
briefly in the freezer or refrigerator.
Bake about 22 minutes, reversing position of cookie sheet during baking,
until cookies have barely colored. Do not overbake. Shortbread should
not brown, it should just barely turn a pale sandy color around the
edges and on the bottoms.
Transfer with a metal spatula to a rack to cool.