Shortbread cookies have been a staple every holiday season for as long as I can remember. My mom has tried out various recipes (to my dad’s delight) and finally settled on this one, published in a newspaper many years ago. I’ve since assumed the role of Christmas baker and these old-fashioned buttery ‘biscuits’ (as the British call them) are crisp and light, perfect with a cup of tea or on their own.
- 2 cups butter, softened
- 1/2 cup brown sugar
- 1/2 cup icing sugar
- 2 3/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1/4 teaspoon baking powder
- Pinch salt
1. Preheat oven to 350°F.
2. Cream butter and sugars until light and fluffy.
3. Combine flour, cornstarch, baking powder and salt in a bowl. Stir into butter mixture and mix well.
4. Place dough on lightly floured surface and knead in additional flour (about 1 cup) until dough cracks.
5. Pat to 1/4-inch thickness and cut into rounds with a circular cookie cutter. Prick tops of cookies with a fork.
6. Bake on an ungreased baking sheet until cookies are a light golden brown, about 12 to 15 minutes.
7. Remove from oven when done and sprinkle with sugar.
8. Transfer cookies to a wire rack to cool before storing in an air-tight container.