Vanilla Shortbread Cookies

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
3/4 cup	148g / 5.2oz	Powdered sugar
1/4 cup	15g / 0.5oz	Cornstarch
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Unsalted European-style butter - room temperature
1/4 cup	49g / 1.7oz	Granulated sugar
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in granulated sugar and vanilla. Stir in dry ingredients in 3 additions, mixing until just blended each time. Gather dough into ball; divide in half. Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.

Position racks in top third and center of oven; preheat to 325 degrees. Cut each log crosswise into 1/3-inch-thick slices. Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little). Bake cookies 9 minutes. Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1 minute. Using thin metal spatula, transfer cookies to racks; cool.

This recipe yields about 3 dozen cookies.

Source:
Bon Appetit, September 2003

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