The corn starch in this recipe helps guarantee that you will have the perfect texture for a shortbread cookie. Hint: I like to make a batch of this dough, roll it into a 1 1/2" diameter cylinder and freeze it. Then, when I need cookies quickly, I cut the dough into 1/2" slices and bake.
1 cup butter (no substitutes)
1/2 cup packed brown sugar
1 tsp. vanilla extract
1/4 cup corn starch
2 cups flour
Variations:
1/3 cup mini chocolate chips OR
1/2 cup chopped pecans
Using an electric mixer, cream butter, brown sugar and vanilla until fluffy. Carefully add corn starch and flour, mixing just until blended. Add variations if desired, mixing in by hand.
Roll dough into 1-inch balls and place on an ungreased cookie sheet about 2 inches apart. Flatten dough with a sugared glass. Bake at 300 degrees for 25-30 minutes. Cool cookies on the cookie sheet for 5-10 minutes before moving to a cooling rack to cool completely. If desired, drizzle cookies with melted chocolate.
