Shortbread Cookie Recipe

Line 2 baking sheets with parchment paper, set aside.

In a large bowl, use an electric mixer to cream the butter and sugar together, about 2-3 minutes. Add in the vanilla or almond extract and mix again. 1 cup salted butter, 1/2 cup powdered sugar, 2 teaspoons vanilla or almond extract

Add the flour and cornstarch. Mix again on medium speed until all of the flour is mixed in. Don't overmix the dough. This can lead to a tough cookie. 1 1/2 cups all-purpose flour, 1/2 cup cornstarch

Use your hands to form the cookie dough into a ball. On a floured surface, roll the dough to 1/4-inch thick.

Use cookie cutters to cut shapes, or use a knife to cut rectangles or squares. Place the shapes on the prepared pan. Place in the fridge for 30 minutes. Don't skip the refrigeration! This helps the cookies keep their shape.

Preheat the oven to 325ºF. Bake for 18-20 minutes, just until the cookies are set and lightly golden on the very edges. The exact time will depend on how large the cookie shapes are. Don't overbake.

Allow to cool completely on the pan for 5 minutes, then move to a wire rack to cool completely.