Description
These Easter Shortbread Cookies are delicate, buttery treats perfect for spring celebrations. Soft, crumbly, and lightly sweetened with pastel sanding sugar for a festive touch, they bake at a low temperature to maintain their tender texture.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
Wet Ingredients
- 3/4 cup butter
Decorations
- Sanding sugar in pastel Easter colors
Instructions
- Preheat Oven: Preheat the oven to 300°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, and powdered sugar. If you don't have a sifter, whisk them well in a large bowl to aerate and combine thoroughly.
- Incorporate Butter: Blend in the butter using a wooden spoon or your clean hands until a soft dough forms. Be gentle to avoid overworking the dough, which can make the cookies tough. Once combined, shape the dough into a ball.
- Form Cookie Balls: Roll the dough into one-inch balls and place them several inches apart on the prepared baking sheets, as they will spread slightly when baking.
- Flatten and Decorate: Lightly press down each cookie with a floured fork to create a classic fork mark pattern. Sprinkle with pastel sanding sugar or sprinkles for a festive appearance.
- Bake: Place the cookies in the preheated oven and bake for 15 to 20 minutes, ideally removing them around 17 minutes when the edges begin to set but cookies remain pale. Let the cookies sit on the baking sheet for 2 minutes post baking, then transfer to a cooling rack to cool completely.
Notes
- Ensure the dough is handled gently to keep the cookies tender and crumbly.
- Do not overbake; the cookies should stay pale to maintain softness.
- Use cold butter for best texture and easier blending.
- Pastel sanding sugar adds both a festive look and slight crunch.
- The low oven temperature prevents browning and ensures even baking.
