Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Varies depending on size
Category: Dessert
Method: Baking
Cuisine: Scottish-inspired
Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Sprinkles for decoration
Instructions
- Preparation: Preheat your oven to 300°F (150°C). Line cookie sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar: In a large bowl, beat together the butter and powdered sugar until the mixture is very fluffy and aerated. This should take at least 5 minutes for best results.
- Dry Ingredients: Gradually mix in the flour, cornstarch, and salt until combined. Stir in the vanilla extract.
- Form Cookies: Lightly dust your hands with cornstarch to prevent sticking. Roll the dough into small balls, using about 2 teaspoons to 1 tablespoon of dough per cookie.
- Prepare for Baking: Place the dough balls on the prepared cookie sheets. Gently press down the top of each cookie with a fork dipped in cornstarch (to prevent sticking). Decorate each cookie with a few sprinkles.
- Bake: Bake the cookies for 10-15 minutes, or until the tops are set and just beginning to turn golden.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Do not overbake the cookies; they should remain light in color.
- Store in an airtight container to maintain freshness.
Enjoy these light, buttery, and festive shortbread cookies, perfect for holiday gatherings or as a sweet treat with your afternoon tea.
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below. Happy cooking.
Sound delicious!!!