Serves: 15-25 cookies, depending on the size of cookie.
Ingredients
1 C. (8 oz.) Butter, softened
½ C. Brown Sugar, packed
1¾ C. Flour
¼ C. Cornstarch
¼ t. Salt
Instructions
Preheat the oven to 325 degrees.
Line a baking sheet with parchment paper.
Cream the butter and brown sugar together until light and fluffy.
Mix together in a separate bowl the flour, cornstarch and salt.
Mix the flour into the butter until just combined. Take care to not over-mix.
Roll dough out on a nonstick mat or flour coated surface to a thickness of about ⅓".
Cut the dough into rounds with a circular cutter and place on baking sheet, 2" apart. Using the bottom of a glass that is smaller in diameter than your circular cutter, press the glass bottom into the top of each round, making a circular indent. Prick the center of each cookie a few times with the tines of a fork.
Bake for 10-12 minutes or until just before they start to brown.
Cool on a wire rack and store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/03/10/scottish-shortbread-cookies/