Today I would like to share a shortbread recipe with you! Super easy and very yummy!
This recipe is for two 8" rounds of shortbread.
1 cup butter softened
1/2 cup brown sugar
1/4 tsp salt ( omit salt if using salted butter)
1/2 cup white cornmeal ( I use cream of wheat)
2 tbsps of cornstarch
1 2/3 cups all purpose flour
Preheat oven to 350
In a large bowl beat butter on medium high for 1 minute. Add sugar and salt. Beat until combined. Beat in cornmeal and cornstarch. Gradually add flour, beating until mixture starts to cling. Gather mixture into a ball and cut in half.
Working with your fingers press each half into a 8" round. ( I have a 8" round shortbread mould baking stone that I like to use). Prick wedges with the tines of a fork. Bake in a preheated oven for 18 minutes or until edges start to slightly brown. Cut into wedges while still warm. Let cool for 10 minutes before transfering to wire rack or plate.
To store, place cookies in airtight container; separating with wax paper. Can be frozen up to 3 months.
Hi! I'm Christina, I live in beautiful BC with my hubby and Indy the cat! I am a Day Spa owner and have been involved in the beauty industry for over 10 years. My hands on approach blends casual elegance and style with refreshing warmth and sincerity. I also love my paper crafting hobby! Keeps me very busy most evenings creating and making YouTube videos.
Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perserveres.