25 Favorite Cookie Recipes

Photo by: James Carrier

Scottish Shortbread

1 cup (1/2 lb.) butter, at room temperature
1/2 cup plus 2 tablespoons sugar
6 tablespoons cornstarch
2 1/2 cups all-purpose flour

1. In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer

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Photo by: James Carrier

Scottish Shortbread

1 cup (1/2 lb.) butter, at room temperature
1/2 cup plus 2 tablespoons sugar
6 tablespoons cornstarch
2 1/2 cups all-purpose flour

1. In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.
2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
3. Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.
4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

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