This recipe is adapted from the Joy of Baking book. I made some modifications and the shortbread cookies are so nice, they literally melt in your mouth.
Meal type: dessert
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 60 minutes
Yield: 20 cookies
1) ½ cup unsifted all-purpose flour (80g), ½ cup corn starch (70g), 1/6 tsp salt;
2) ½ cup butter (120g) room temperature, 3 tbsp icing sugar (24 g);
3) ½ tsp vanilla extract;
4) ¼ cup icing sugar(32g).
1: Place all ingredients of Ingredient 1) in a bowl and mix well with a fork, set aside (Picture 1).
2: Place all ingredients of Ingredient 2) in another bowl (Picture 2). Beat with a handheld mixer at high speed until light and fluffy (Picture 3).
3: Add vanilla extract (Picture 4), beat at high speed for another 30 seconds. Add flour mixture (Picture 5) and beat until mixture resembles moist crumbs with no visible butter chunks (Picture 6).
4: Use a spatula to mix until fully incorporated. Transfer dough to a large piece of food wrap (Picture 7), form dough and cover well (Picture 8). Refrigerate the dough for at least 1 hour.
Preheat oven to 350F.
5: When dough is firm, roll into a 1.5-cm diameter log on a floured surface and cut every 1.4 cm (Picture 9). Place them on parchment paper lined baking sheet (Picture 10), spacing them 2 cm apart.
6: Bake at 350Ffor about 15 minutes until the edges of the cookies start to turn light brown. Remove from the oven and let cool.
7: After cookies completely cool, sprinkle the icing sugar on top before serving.
Tips：Leftover cookies can be stored in airtight containers in the fridge for 2 weeks