These are by no means exclusively for any occasion, but in honor of Hanukkah, I made them in fun Hanukkah-related shapes–dreidels, menorahs and Stars of David. Tonight my mom is frying potato latkes and my dad picked up sufganiyot from our local Israeli market, which are fried jelly donuts topped with powdered sugar.
These are a little different than traditional shortbread recipes because of the addition of cornstarch, which makes them very hard to mess up. Cornstarch is a thickening agent, and is best used cold, then heated, and thickens as it heats up. Because of this, it is best to wait for a few hours until after they’ve cooled to eat, if you can keep prying hands off of them for that long!
Shortbread Cookies (makes around 40 cookies):
1 1/2 cups flour
1/2 cup confectioners sugar
1 cup butter, softened to room temperature but not melted (2 sticks)
1/4 cup cornstarch
1/2 tsp lemon or orange zest
1/2 tsp vanilla extract
Whip butter on high speed of electric mixer for 5 minutes. It should be lighter in color and smooth.
Stir in remaining ingredients, and mix on medium for 3 minutes and high for 3-4 minutes.
Remove from bowl onto plastic wrap and place in freezer for 10 min and move to refrigerator for 15 min.
Preheat oven to 375 degrees.
Lightly flour counter and rolling pin, and roll out to about 1/4 inch thickness.
From here cut cookies from cookie cutters or slice into squares or desired shape.
Bake on ungreased cookie sheet, leaving at least 1 inch space between cookies. Bake for 8-10 minutes, until golden brown.
Cool on wire rack. If desired, add frosting or glaze, but they are fabulous as is.
Enjoy, and Happy Holidays, whatever you celebrate!
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