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Tender, melt-in-your-mouth shortbread cookies from a New Zealand family recipe.
Ingredients
- 8 oz butter
- 1 cup icing sugar
- 1 ½ cups flour
- ¾ cup corn flour (cornstarch)
- ¼ tsp salt
Directions
- Cream butter and icing sugar in a mixer. Add remaining ingredients and mix thoroughly.
- Take out of mixer, turn out on floured board, knead until it comes together, maybe 30 seconds.
- Form into a log, roll gently until 1 ½ in diameter.
- Cut into ½ in slices, place ¾ in apart on parchment paper-lined cookie sheet.
- Press down top with fork just enough to indent stripes and spread the cookie slightly.
- Bake for 25 minutes in 325 deg oven. Check in last 5 minutes. The base of the cookie should be pale golden brown and the top should be barely colored.
- Remove from oven and leave on the cookie sheet until cooled
- Store in an air-tight container.
