Shortbread Cookies at Home!

Shortbread 3/4 cup butter, softened (not melted!) 1/4 cup granulated sugar 2 cups all-purpose flour 1 tablespoon cornstarch Blend the butter and sugar together thoroughly. Work in the dry ingredients either with your fingers or with a pastry cutter. It should come together into a workable dough. Chill while you preheat the oven to 350 degrees. Line your baking sheets with parchment paper or use vegetable oil spray. I like using parchment for these cookies as it absorbs some of the butter fat and gives a nice, brown underside without burning. Roll out dough to about 1/2-inch thick and cut with your favorite, small cookie cutters or just use a glass and make circles. Bake for about 20 minutes or until the top just starts to get a golden tinge. You don't want brown cookies as they will be dried out. Ideas . . . Make circle cookies and when they are baked and cooled, dip each cookie half way into melted chocolate. Let set on waxed paper. When the half-dipped cookies are set, drizzle white icing to make a contrasting design. Before baking, brush tops of cookies with beaten egg white and sprinkle with colorful sugar or chopped nuts. Use dough for a pie crust for a pre-baked crust for a pudding-type pie or fresh strawberry pie