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Grandma's Shortbread Cookies

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“I've never tasted a more smoother, velvety shortbread cookie, but then again I'm biased! These are the ones I grew up with at every family Christmas, courtesy of my Grandma. Enjoy!”
READY IN:
40mins
YIELD:
100 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter until creamy (not oily).
  2. Sift cornstarch, icing sugar, salt, and flour.
  3. Add to butter.
  4. Work in with a spoon.
  5. Turn mixture out onto a floured board.
  6. Knead until it cracks slightly.
  7. Pat to 1/3" thickness and cut with cookie cutters.
  8. Bake at 325 degrees Fahrenheit for 20 minutes.
  9. Yield 100 small cookies.
  10. Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.

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