Directions In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. With hands lightly dusted ...

Rice flour, potato flour and cornstarch -- perhaps most ... This is a very fine-textured shortbread. For a slightly crumblier cookie, increase the flour by 1 tablespoon, and use 3 tablespoons ...

Bake until color is pale golden brown (30 to 35 minutes). Cool on a rack for about 10 minutes. Cut cookies into wedges along previous scorings. When cool, remove pan sides and cookies. Note ...

Irish shortbread has a different ratio of butter to sugar, and also replaces some flour with a bit of cornstarch to make a denser cookie. A sugar cookie has only five ingredients: butter ...

Chocolate chip cookies tend to be the crowd favorite, but I think shortbread cookies deserve ... sugar is a combination of granulated sugar and cornstarch. The cornstarch helps absorb extra ...

You can also add cornstarch to the shortbread to help prevent the shortbread cookies from spreading out while they bake. Swap Option: You may substitute granulated sugar for baker's sugar.

Shortbread cookies should be stored at room temperature ... In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture.

Sift flour, cornstarch and salt together ... Shape dough into 1 inch balls. Place on ungreased cookie sheets. Flatten each ball slightly with a fork that has been dipped in cold water.

Gesine Prado offers up a bit of Vermont-inspired flavor with this maple shortbread cookie recipe ... whisk together the flour, cornstarch and salt until fully combined. Add flour mixture all ...

With mixer on low, add 1 cup flour, the cornstarch, salt ... Using a 2-inch cutter (round or heart), cut out cookies; place on parchment-lined baking sheet. Refrigerate cookies on pan 30 minutes.