Nana's Shortbread Cookies
IntroductionThese cookies melt in your mouth.
My Nana's recipe. Probably genuine Scottish shortbread. These cookies melt in your mouth.
My Nana's recipe. Probably genuine Scottish shortbread.
1 lb butter, room temperature
2 cups white flour
1 cup (heaping) unsifted icing sugar
2 cups cornstarch
1/2 tsp salt, opt and not calculated. I omitted and they were fine.
Tips: if you flatten the dough between parchment it is much easier to pick up.
Chill a bit if it's too soft.
Also you can make ahead and chill, well wrapped, to bake another day. Just soften a bit to room temp so it is pliable.
Or try putting it in a roll wrapped in waxed paper and chilling so it'll be ready to slice & bake!
**Do not over bake.
Sift dry ingredients separately then blend into butter in batches; about a cup and a half at a time. I use a wooden spoon.
Flatten (half at a time) on lightly floured surface to about 1/2 inch thick and cut. I used a 2 inch wide round cutter. Dip the cutter into flour each time. Cookies will spread to about 2.5 inches while baking. Try not to add too much flour so the scraps when combined are still the right ratio of ingredients.
Place on cookie sheet with some room between each cookie.
Bake 275 for about 30-35 minutes until slightly golden on the bottom. Gently remove to a cooling rack.
These can be frozen for a long time.
Serving Size: Makes about 60 (5 dozen) cookies.