Melt-in-Your-Mouth Shortbread Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- ¼ cup (30 g) cornstarch
- 1½ cups (190 g) all-purpose flour
- Maraschino cherries, halved, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat the softened butter and powdered sugar until creamy and light.
- Add the cornstarch and mix briefly.
- Gradually add the flour. Mix only until the dough comes together—don’t overmix. This keeps the cookies tender.
- Scoop the dough into small portions and place on the baking sheet. Gently shape each into a mound and make a small indentation in the center.
- Place a halved maraschino cherry in each indentation.
- Bake for 10–13 minutes, until the bottoms are lightly golden. The tops should remain pale.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tip: The key is exactly what you mentioned: once the flour disappears and the dough holds together, stop mixing. Overworking the dough can make shortbread firm instead of delicate.