Shortbreads
Submitted by Reneemd
Ultra-tender shortbread cookies with a full pound of unsalted butter, sweetened condensed milk, and cornstarch for a melt-on-your-tongue crumble. Baked low and slow until barely golden.
YIELD
1 dozenPREP
40 minCOOK
20 minREADY
2 hrsA full pound of butter. That’s how you know these shortbreads mean business.
Sweetened condensed milk adds a subtle caramel richness you won’t find in basic shortbread recipes, while cornstarch is the secret weapon for that impossibly tender, snap-then-melt texture. The dough gets a proper chill before rolling and cutting, then another rest on the baking sheet before hitting the oven.
Baked low and slow until they pick up just a whisper of color, these cookies practically dissolve the second they touch your tongue. Worth every minute of that two-hour timeline.
Pro Tips
- Use a paddle attachment if your mixer has one. It creams the butter without whipping in too much air
- Chill the dough a full hour until firm. Soft dough sticks to the rolling pin and yields misshapen cookies
- The second chill on the baking sheet (15 minutes) helps the cookies hold their shape during baking
- Pull from the oven when they’re still pale with only the faintest hint of gold. They firm up as they cool
Ingredients
Directions
Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy.
Add condensed milk and vanilla and beat until incorporated.
Reduce speed to slow and slowly add the flour and then the cornstarch.
Beat until incorporated.
Divide the dough into 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Lightly flour a work surface and roll out the dough to a ¼ inch thickness.
Keep lifting the dough and, if it sticks to the surface, sprinkle with a little more flour.
Preheat oven to 300℉ (150℃)
Using a 2½-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares.
Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes.
Place rack in the middle of the oven.
Place cookies in the oven for 15 to 20 minutes.
The cookies should color only slightly.
Cool completely.
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