Sprinkle shortbread with coarse or decorator sugar to make it extra special.
1/2 cup Land O Lakes® Butter softened
1/4 cup sugar
1 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons sugar
Heat oven to 350°F.
Combine butter and 1/4 cup sugar in large bowl. Beat at medium speed until creamy. Add flour, cornstarch, and salt. Beat at low speed until well mixed.
Press dough onto bottom of ungreased 8- or 9-inch square baking pan; sprinkle with 1 tablespoon sugar. Bake 23-25 minutes or until light golden. Immediately sprinkle with remaining sugar. Cool 5 minutes. Cut into bars. Cool completely before removing from pan.
Lemon Shortbread: Add 1 teaspoon freshly grated lemon zest to dough. Bake as directed.
Pecan Shortbread: Add 1/2 cup finely chopped toasted pecans to dough. Bake as directed.
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I actually love this recipe for my cutout cookies. They're delicate, but everybody says they are the best cutouts they've ever had. I make the cookie thicker than I would a sugar cookie that has egg in it. They hold up better that way. They retain their shape better than the doughs I've tried in the past that contain egg. I bake them about 8-10 minutes.
This is the very best recipe for making cutout cookies. They're delicate to work with, but they keep their shape beautifully. I add a teaspoon of vanilla.