Adapted from Gay Lea’s famous shortbread cookie (www.gaylea.com/recipes)
2 cups (500mL) unsalted butter, softened
1/2 cup (125mL) fruit or granulated sugar
1/2 cup (125mL) icing sugar
1 tsp. (5mL) pure vanilla
3 cups (750mL) all-purpose flour
1 cup (250mL) cornstarch or rice flour
1 tsp. (5mL) salt
Using electric mixer, beat butter until very creamy. Gradually beat in sugars, beating until very light and fluffy. Beat in vanilla. In separate bowl, combine flour, cornstarch and salt. In four additions, using a wooden spoon, stir flour mixture into butter mixture, stirring well between each addition. Transfer dough to floured surface; knead gently for 3 minutes until shortbread holds together well. Divide into three balls. Wrap each ball with plastic wrap; flatten into discs and refrigerate for 1 hour.
Remove plastic wrap from one piece of dough. Flour work surface well and knead dough lightly for 30 seconds. Re-flour surface and top of dough. Roll out dough until 1/4” (5 mm) thick, constantly rotating to make sure it’s not sticking to the surface and lightly dusting with flour. Cut out shapes, using a cookie cutter.
Preheat oven to 325F (160C) Transfer cookies to parchment paper-lined cookie sheets. Chill for 30 minutes or up to 8 hours. Repeat with remaining chilled dough. Re-roll scraps only once, dusting with flour as necessary.
Prick each cookie twice with fork tines. Bake in centre of oven for about 15 minutes or until dough is firm and underside is lightly golden. Cool on pan on racks. Transfer to racks to cool completely.
Makes about Makes 4-1/2 dozen cookies.
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