I love to make detailed, fancy cookies but when it comes down to eating cookies, I prefer a tasty but more plain variety. This is one of my very favorite cookies to made and eat. It is especially nice as they bake fairly quickly so you can bake them on a warm, summer day without heating up the kitchen for TOO long. Goes great with cold or hot tea!
Shortbread Cookies
2 cups all-purpose flour
1 heaping tablespoon cornstarch
½ cup granulated sugar
½ pound softened butter
Place all the dry ingredients in mixing bowl and blend well. Cut in the butter with the mixer or do it by hand with a pastry blender.
Knead the dough by hand for just a moment and form it into a circle 3/4-inch thick on a lightly greased baking sheet. Flute the edges of the pastry. Prick the whole circle with a fork. Bake in preheated 325-degree overn for ½ hour or until it just turns a light golden brown. When cool, the cookie can be cut or simply broken up into pieces, Scottish style.
You can make smaller cookies, just allow for less baking time as they will cook more quickly.
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