These buttery shortbread cookies are a delightful treat for any occasion, offering a melt-in-your-mouth texture and a rich, buttery flavor.
Preheat your oven to 300°F (150°C).
Preheating ensures even baking from the start.
In a mixing bowl, sift together the cornstarch, powdered sugar, and all-purpose flour.
Sifting helps to aerate the dry ingredients, resulting in a lighter cookie.
Add the softened butter to the dry ingredients and mix with a wooden spoon until a smooth dough forms.
If the dough feels too soft, chill it in the refrigerator for 15 minutes.
Shape the dough into 1-inch balls and place them 1.5 inches apart on an ungreased baking sheet.
Use a cookie scoop for uniform sizes.
Flatten each ball gently with a fork, creating a crisscross pattern.
Lightly flour the fork to prevent sticking.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid over-baking.
Remove the cookies from the oven and let them cool on a wire rack.
Cooling on a rack prevents the bottoms from becoming soggy.
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