Shortbread is a Scottish biscuit traditionally made from one part white sugar, two parts butter, and three parts flour. In this recipe I have added cornstarch for a more tender cookie but you can omit that if you prefer.
2 cups butter, softened
1 cup granulated sugar
3 ¼ cups all purpose flour
½ cup cornstarch
Preheat oven to 300°F. Line baking sheets with parchment paper or baking mat.
In a larger bowl, Cream butter with an electric mixer on medium-high speed until very light in texture, about 5 minutes.
Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes. Make sure you scrape the sides of the bowl.
In a separate bowl, combine flour and cornstarch. Add to butter mixture and mix with an electric mixer on low speed until just combined.
Using a cookie press or by forming small balls of dough, place cookies on prepared baking sheets 2” (5 cm) apart.
Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire rack.