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1 lb. butter (2 cups), at room temperature

1 cup icing sugar

1 cup cornstarch

3 cups flour

Sprinkles (optional)

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1. Preheat the oven to 325 degrees. Line your baking sheets with parchment or a baking mat. z.In a large mixing bowl, cream the room temperature butter with your mixer for about 2-3 minutes until the butter is a very pale yellow. Add in the icing sugar and beat for another minute.

   This is key in creating melt-in-your-mouth shortbread.

2. Next add in the flour and cornstarch and beat until combined. Alternatively, you can knead the dough with your hands until the dough cracks.

3. Turn out onto a lightly floured surface, roll to ½" thick and cut out using your favorite cutters.

4. Now chill your cookies for about 20 min in the freezer. Don't skip this step!

5. Bake for 20-30 minutes until just baked through and barely golden on the bottom. Allow to cool on the baking sheet before moving them.

Notes and Tips:

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Make sure not to over measure your flour and cornstarch.

Using butter is key.

Chilling the dough keeps your cookies from spreading in the oven.

Make sure to pull your butter out of the fridge a few hours before you plan to bake.

You can use a spoon or cookie scoop to make "drop" cookies. This is often what I do when I'm pressed for time. Top with sprinkles, a tiny piece of maraschino cherry (if you're feeling nostalgic), or just leave plain.

I like to rotate 2 cookie sheets to speed up the baking process. Make sure to allow your baking sheet to completely cool before placing the next batch of dough on the sheet!

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