I live in Missouri, but many of our family recipes come from New Zealand, where I lived as a child. I proudly embrace my Down Under heritage! These special-occasion cookies bring back sweet and warm memories of my childhood, and I’m determined to pass them on to the next generation in my family—no matter where they live.
— A. Swenson, Camdenton, Missouri
Shortbread Tips
Why do you put cornstarch in shortbread?
Cornstarch is used in some shortbread recipes, like this one, to create a light, tender texture. Since cornstarch contains no gluten, it helps prevent the toughening that can occur when wheat flour dough is overworked.
Why do you poke holes in shortbread?
Poking small holes in the dough allows steam to escape during baking, preventing bubbles from forming inside the cookies. This results in a more uniform texture throughout the shortbread.
Can I use granulated sugar instead of confectioners’ sugar?
Yes, you can use granulated sugar, but you’ll need to reduce the amount by about a fourth. Granulated sugar is denser than powdered sugar, so you get more sweetness per cup by volume. You can also make your own confectioners’ sugar by pulsing granulated sugar in a food processor or blender until it becomes fine and fluffy.
How long do shortbread cookies last?
Stored properly, shortbread cookies can last a while. At room temperature in an airtight container, shortbread cookies will last up to a week. You can also freeze them for up to 3 months. Avoid common cookie storage mistakes to keep them fresh longer.
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
Directions
Please Head On keep on Reading (>) for the instructions:
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