View Large Image Shortbread Cookies Recipe Get ingredients: 454 g (2 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 64 g (1/2 cup) cornstarch 375 g (3 cups) flour (all-purpose) 110 g (1 cup) icing sugar 2 g (1/2 tsp) vanilla extract (pure) stand mixer baking trays mixing bowl (large, 2.5 litres) sifter spatula whisk (large) parchment paper or silicone mats for candy cane cookies: plastic wrap red food colouring Clear some space in the fridge (for chilling the wrapped dough later). Line the baking trays with parchment paper or a silicone mat. Set aside. Attach the paddle to the stand mixer. Add to stand mixer bowl: 454 g (2 cups) butter (chopped into about 16 pieces) Mix on high speed until smooth (about 1-2 minutes). Sift into large mixing bowl: 375 g (3 cups) flour 110 g (1 cup) icing sugar 64 g (1/2 cup) cornstarch Whisk until combined (about 30 seconds). Set stand mixer to low speed. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added. Mix on high speed until light and fluffy. Add to stand mixer bowl: 2 g (1/2 tsp) vanilla extract Mix until just combined. Lay two pieces of plastic wrap on the work surface. Separate the dough into two roughly equal pieces, placing each half of the dough onto its own piece of plastic wrap. Form each piece of dough into a rectangular prism about 3 inches wide and 1 inch tall. If the dough is too sticky, place another piece of plastic wrap on top. Wrap the dough in the plastic wrap. Chill in fridge for at least 1 hour. Set the oven to bake, 300° F (149° C). Slice into 1/2-inch thick slices. Use a fork to poke two lines of holes into the cookie. Place each cookie onto the baking tray. You should be able to fit 12 cookies per 18"x13" half sheet baking tray (2 rows by 6 columns). Bake for 23 minutes (or until the edges have lightly browned). Let cool at room temperature on the baking tray, then transfer to a wire rack to cool completely.
