These melt-in-your-mouth shortbread cookies are easy to make and absolutely delicious. I put dried cranberries into half of the batter for something different.
1 lb (450 g) butter, I used Avalon organic
3 cups (720 ml) organic all-purpose flour
1/2 cup (120 ml) cornstarch, I use Bakers organic brand
1 cup (240 ml) icing sugar
Pinch of salt
1/2 cup (120 ml) dried cranberries, chopped
Preheat your oven to 325 degrees (165 C). Place the oven rack in the centre.
I found the trick (purely by accident) to melt-in-your-mouth shortbread is making sure the butter is as soft as possible.
Beat the butter on high until it is light and glossy. Reduce the mixer speed to very low and add the flour, cornstarch, sugar and the salt. Mix until well blended. Divide the dough into two portions. Stir the cranberries into one portion.
Form into walnut size balls and place on a parchment covered (or ungreased) cookie sheet. Dip a glass into flour and flatten the cookie until it is about 1/3 in (.85 cm) thick. Dip the bottom of the glass into the flour before pressing each cookie
Bake for 15 minutes, until the cookies are lightly browned. Makes about 28 cookies.
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