Christmas just wouldn’t be Christmas without shortbread cookies. This recipe does not use cornstarch so they won’t be a bright white, but of all the recipes I have tried these make the most delicious melt in your mouth shortbread cookies. There’s one catch: You make them with your hands so prepare to be a little messy. Then of course, you can always lick it off…
The Ultimate shortbread cookie
1 cup butter, softened
½ cup packed brown sugar
2 ½ cups all purpose flour (appx.)
1. In a medium bowl, cream butter and sugar until lightly fluffy. With your fingertips, gradually work in 2 cups of the flour, adding more if necessary, to make the dough soft but not sticky.
2. Gather dough into a ball and knead lightly. Roll out dough on a lightly floured surface to 1/3 inch thickness, cut into shapes with cookie cutters.
3. Arrange 2 inches apart on ungreased baking sheets and bake in 325F oven for 10-12 minutes, until lightly golden. Allow to cool on wire racks.
Makes about 30 large cookies or 80 small cookies
