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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This one beats my mom's recipe hands down. I can't even tell you where I found it but I have used it for years Ingredients:
2 cups butter (no substitutes) |
1 cup white sugar |
2 teaspoons cornstarch |
4 cups all-purpose white flour |
1/4 cup white sugar (or less to sprinkle over the top) |
Directions:
1. Mix butter until light and fluffy.
2. Add sugar and beat again till light and fluffy.
3. Sift together flour and corn starch.
4. Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
5. Continue to combine flour into mixture until all is gone. Mix well.
6. Dump dough onto a clean medium sized cookie sheet with sides.
7. Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
8. Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
9. Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
10. When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.
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