Shortbread Cookies

This is a favourite of mine. Funny thing is that I don't remember trying these until I was adult.

Apparently, my mom received these as a gift when we were younger. My sister remembers eating a piece or two. I don't remember trying them.

I suppose my mom REALLY loves shortbread cookies.

I lowered the amount of sugar from the original recipe. I find 1 cup of sugar to be too sweet.

Ingredients:

•     2 cups of unsalted butter, softened
•     3/4 cup of white sugar
•     3 1/2 cups of all purpose flour (462g)
•     1/2 cup of corn starch (80g)

Yield: Approximately 45-50 cookies

Directions:

1.     Preheat oven to 300°F.
2.     Line cookie sheet with parchment paper (optional)
3.     Cream softened butter for 5 minutes. If you have an electric mixer, use a flat beater on medium-high speed. (Speed 6 on our KitchenAid Pro 5 Plus)
4.     Add sugar to creamed butter. Continue beating for 3 minutes until sugar is combined.
5.     Combine flour and cornstarch and mix well.
6.     Add flour mixture to creamed butter. If you have an electric mixer, use a flat beater on low speed. (Speed 2 on our KitchenAid Pro 5 Plus)
7.     Roll walnut sized dough and place on cookie sheet 2 inches apart.
8.     Press down on dough with a fork.
9.     Bake in preheated oven for 25 minutes.
10.     Remove from oven and let rack cool for 5 minutes. Move cookies to rack for cooling.