Shortbread Cornstarch Cookies

Step 1

Add the butter and sugar to a medium-sized mixing bowl or stand mixer and beat with an electric mixer until well mixed and smooth. Beat in the vanilla.

Step 2

Sift in the flour, cornflour and salt and mix to a crumbly dough. Knead a few times to bring it together, then wrap in plastic wrap and refrigerate for 1 hour (or put in the freezer for 15 minutes) to firm it up slightly.

Step 3

Preheat the oven to 350°F/180°C and line two cookie sheets with baking parchment paper.

Step 4

Roll tablespoonfuls of the cookie dough into balls and place onto the cookie sheets, spacing them at least 1 inch apart.

Step 5

Place into the oven and bake for 12 minutes or until the edges just begin to brown.

Step 6

Allow to cool on the trays for a few minutes, then transfer to a wire rack and sift the remaining powdered sugar over them.

Step 7

Store in an airtight container (with wax paper or baking parchment paper between layers) for up to 2 weeks.