Basic Butter Cookies

Five ingredients. No eggs, no vanilla, no leavening. These are as stripped-down as a cookie gets, and that simplicity is the whole point. When there’s nothing to hide behind, the quality of your butter is everything.

The cornstarch is what gives these their signature melt-in-your-mouth texture. Mixed with flour and powdered sugar, it inhibits gluten development so the cookies stay tender and crumbly instead of chewy. It’s the same trick used in traditional shortbread.

Coarsely chopped walnuts add the only crunch. They toast gently during the slow, 20-to-25-minute bake at 300°F (150°C), picking up a nutty richness that complements the buttery dough.

Pull them when they’re barely golden. These should be pale and delicate. Overbaking turns them hard and takes away the sandy, dissolving texture that makes them special.

Kitchen Tips

• Use room-temperature butter so it mixes smoothly into the dry ingredients without lumps
• Sift the flour, cornstarch, and powdered sugar together before adding the butter for the lightest texture
• Drop by teaspoons, not tablespoons. These should be small and dainty
• Handle as little as possible. Overworked dough makes tough cookies

Variations

• Add ½ teaspoon of almond extract for a subtle nutty fragrance throughout
• Replace walnuts with toasted pecans or macadamia nuts
• Dust the cooled cookies with extra powdered sugar for a snowball-style finish