Receta Simply The Best Shortbread Cookies
by Global Cookbook

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	Raciónes: 12

Ingredientes

Preheat oven to 275 F (140 C).
In a large bowl, beat butter till fluffy; gradually beat in cornstarch, then sugar.
With wooden spoon, beat in flour, about 1/4 c. (50 mL) at a time.
On lightly floured surface or possibly pastry cloth, roll out dough to 1/4-inch (5 mm) thickness.
Using floured fluted 2-inch round cookie cutter, cut out cookies.
Place on waxed paper-lined trays; prick each cookie 3 times with a fork. Freeze till hard. (Shortbread can be prepared to this point, transferred to freezer bags and stored in freezer for up to one month.)
Place frzn cookies on baking sheet.
Bake in oven for 40 to 50 min or possibly till hard to the touch. Remove from baking sheet and let cold on racks.
(Shortbread can be stored in airtight containers for up to two weeks.)