Recipe: Basic White Sugar Shortbread Cookies with European Variation (Argo Corn Starch recipe)

BASIC WHITE SUGAR SHORTBREAD COOKIES

1 cup butter, softened (no substitutions)
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup Argo or Kingsford's Corn Starch

Preheat oven to 300 degrees F.

Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).


Bake at 300 degrees F for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

VARIATION:

FOR EUROPEAN-STYLE SHORTBREAD:
Turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Makes 3 1/2 dozen cookies
Source: Argo Corn Starch