Vanilla Shortbread Cookies
These vanilla shortbread cookies are made with cornstarch for a perfectly crisp, melt in your mouth texture. A simple five ingredient recipe ready in 40 minutes.
Servings: 24 Cookies
Calories: 89kcal
Ingredients
- ½ cup cornstarch
- ½ cup powdered sugar
- 1 cup all purpose flour
- ¾ cup butter softened
- ½ teaspoon vanilla paste
Instructions
- Combine the cornstarch, powdered sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and mix until the dough just comes together. Do not overmix.½ cup cornstarch, ½ cup powdered sugar, 1 cup all purpose flour, ¾ cup butter
- Add the vanilla bean paste and mix until evenly distributed through the dough.½ teaspoon vanilla paste
- On a lightly floured surface, roll the dough out to ¼ inch thick and cut into shapes with a cookie cutter or press with a cookie stamp. Or roll into 1 inch balls and flatten with a fork.
- Place on an ungreased cookie sheet. Bake at 300°F for 15 to 20 minutes until the edges are just beginning to turn golden. Cool completely on a wire rack before storing or serving.
Video
Notes
- Love chocolate? Dip the baked cooled cookies in melted chocolate and let set on parchment paper.
- Store in an airtight container at room temperature for up to one week.
- Freeze baked cookies for up to three months.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 46mg | Sugar: 2g
