Melt In Your Mouth Shortbread Cookies

Okay - what is a recipe doing in a sewing blog???  Well, there is a reason!

I was making shortbread cookies as one of the goodies to serve at a meeting we were going to host.  These cookies are perfect because you can make them up long in advance and then bake when you have time.

It was as I was cutting one of the logs into discs that I suddenly realized that it looked as if I was cutting them exactly 3/8" wide which just happens to be the seam allowance of my favourite pattern company - Love Notions!  Of course I had to get a seam gauge to verify - and - yup - they were 3/8" wide!

Okay - so what's the recipe!  So quick and simple - especially if you have a stand mixer.

Melt In Your Mouth Shortbread Cookies

2 cups butter softened
1 cup granulated sugar
3 1/4 cups flour
1/2 cup cornstarch

Cream the butter  in a large bowl with an electric mixer on medium-high speed until very light in texture - about 5 minutes.

Add the sugar and continue beating until the sugar is completely combined - about 2 to 3 minutes.

Combine the flour and cornstarch in a separate bowl and add to the butter mixture, mixing on low speed until just combined.

Divide the dough into 4 portions, roll into logs and wrap with plastic.  Refrigerate - or freeze - until ready to use.

When you're ready to bake, preheat the oven to 300F and line a baking sheet with parchment paper.

Slice the log into rounds (obviously mine are 3/8" wide, but you can do yours however thick you like them!) and place on the cookie sheet about 2" apart.  Bake for 20 to 25 minutes or until the bottoms are lightly golden, then cool on wire racks.

The original recipe called for placing spoonfuls of the dough on the parchment and flattening them, but I prefer to make logs because then I can bake a few cookies whenever I want.  Logs store beautifully in the freezer or fridge and if company comes, I can quickly whip up a batch of cookies - perfect for someone who seems to be a little obsessed with sewing these days!