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 ...

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.

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 ...

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 ...

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 ...

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.

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.

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 ...

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.