Melt in Your Mouth Shortbread Cookies

By Trix

Presidents Choice Recipe
variations Walnut and asiago cheese
Stilton and Rosemary
Lemon and lemon zest
pecan and sea salt on top

clementine recipe of two cookies sandwiched together with orange filling.

www.shortbread.ca Coach House Ideas Wrap in Cracker Paper with wax paper inside to hold cookies.
Suggests 3 kinds of flour and unsalted butter.

Ingredients

• 1 pkg (250 g), at room temperature PC Normandy-Style Cultured Butter - Salted
• 1 1/2 cups (375 mL) PC Organics All Purpose Flour - Unbleached
• 1/2 cup (125 mL) icing sugar
• 1/4 cup (125 mL) no name Cornstarch
• 1 tsp (5 mL) no name Pure Vanilla
• Coloured sugar (optional)

Details

Adapted from presidentschoice.ca

Preparation

Step 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.
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.
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.
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.