Time 45 minutes
Yields Makes about 20 shortbreads

Heat the oven to 300 degrees.


Cream the butter and sugar in the bowl of an electric mixer. Sift together the sugar, cornstarch, flour and salt. Add the dry ingredients a little at a time and blend to get a soft but manageable dough.


Roll the dough out on a lightly floured surface to 1/3 inch thick. If the dough is too dry to roll out easily, add a tablespoon of water to the dough. Using a 3-by-1-inch cutter or other shapes, cut the dough, then transfer the shapes to a baking sheet, placing them about 2 inches apart. Prick the tops with a fork.


Bake the shortbreads until just firm and very pale golden, about 30 minutes. Remove from the oven, let cool a minute, then gently remove from the baking sheet.

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