Buttery Shortbread
Prep time
Cook time
Total time
A basic recipe, good for rolled and cut cookies or pressed into a pan. This recipe was adapted from the Argo Cornstarch site.
Recipe type: The Basics
  • 1 cup (8 ounces) unsalted, European-style butter
  • ½ cup sugar (3½ ounces)
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour (8½ ounces)
  • ¼ cup cornstarch (1 ounce)
  • ½ teaspoon salt
  1. Preheat the oven to 300 degrees (275 for convection oven).
  2. Whisk the flour, cornstarch and salt and set aside.
  3. With paddle attachment, mix the butter, sugar and vanilla until light and fluffy. Stop and scrape down a couple of times.
  4. Add the flour/cornstarch mixture and mix until just incorporated. To prevent tough dough, don’t overmix.
  5. Gather up the dough, wrap and chill for rolling and cutting into shapes or press into a pan for immediate baking. If dough sticks when rolling, place it between two pieces of plastic wrap.
  6. Bake for 20 to 30 minutes until very lightly browned. The thicker the dough in the pan, the longer it will need to bake.
Recipe by Spatula Queens at https://spatulaqueens.com/2014/12/buttery-shortbread/