This fabulously tender shortbread is made in the food processor to ease preparation; be careful though as over processing dough will cause the dough to become greasy and the butter will melt out as they bake.
Skill Level: Intermediate
Ready In: 60 Minutes
See more at: President’s Choice
1 pkg (250 g), at room temperature Salted Country Churned Butter
1 1/2 cups (375 mL) All Purpose Flour – Unbleach
1/2 cup (125 mL) icing sugar
1/4 cup (125 mL) Cornstarch
1 tsp (5 mL)Pure Vanilla
Coloured sugar (optional)
1. Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. In bowl of food processor, place butter, flour, icing sugar, cornstarch and vanilla. Process for 30 seconds. Using rubber spatula, scrape down side of bowl. Process another 30 seconds or until smooth. Do not over process dough.
3. Drop level tablespoon (15 mL) amounts onto prepared baking sheets, spacing 2 inches (5 cm) apart, about 12 cookies per baking sheet. (Alternatively, place dough in piping bag fitted with 1/2-inch (1 cm) plain or star tip and pipe dough into small circles about 1-1/2 inches (4 cm) across. You can leave a hole in centre of circle or not, as you prefer.) Sprinkle with decorative sugar, if using.
4. Place one baking sheet in top third of oven and other in bottom third. Bake for 15 minutes. Switch baking sheets from top to bottom, rotating them from front to back as well when you switch places. Bake for a further 10 minutes or until slightly coloured. Cool cookies on baking sheets for 2 minutes before transferring to wire rack to cool. Allow baking sheets to cool for 10 minutes before baking off rest of dough on same parchment paper.
Use red and green coloured sugars on piped dough to make cookies look like mini Christmas wreaths.