Vanilla Shortbread (makes about 25 cookies)
- 0.5 cup confectioner’s sugar
- 1.5 cups all purpose flour
- 0.5 cup corn starch
- 1 tsp pure vanilla extract
Slice the butter into thin pieces. If you use cold butter, you don't have to chill the dough later on. Mix until smooth, but don't over beat it. Add the sugar to the mixture and combine. In a smaller bowl mix corn starch with flour before adding it to the mixture, together with the vanilla. Mix until just combined, no dry patches should be visible.
Scrape the bowl and form a nice ball of cookie dough. Use some flour on your workspace, before rolling the dough. Then I used butterfly cookie cutters to cut some cookies from the dough, but just use any cutter you have at hand. Place the cookies on a baking tray lined with baking paper. When you can't cut out any more cookies, just pack the dough together again and roll it out once more until you have used up all the dough. Bake the cookies in a pre heated oven on 150 degrees for about 12 minutes until the edges start to turn golden. I had to bake in 2 batches. On the picture is the 2nd batch, but my first batch was bigger.