Shortbread cookies melt in your mouth and with just a few tweaks to the recipe you can make them sweet or savory.
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
1/2 pound salted butter at room temperature
3/4 cup white sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup corn starch
For the Icing:
3/4 – 1 cup confectioners suger
juice from a lime, lemon or orange or a few drops of vitality essential oil.
Using an electric mixer, combine the butter and sugar.
Beat in the egg yolk and then gradually add in the flour and corn starch.
Mix only until dough combines.
shape dough into a ball and refrigerate for about an hour.
Divide dough into 3 or 4 parts and roll out into a log. Square the corner if you wish or leave round.
Refrigerate again for at least 30 minutes and then slice and place on a parchment lined cookie sheet.
Refrigerate again if you want clean edges!
Then bake for 25 minutes in a 275º oven.
Remove from oven and leave on pan for a couple of minutes before moving to a Collings rack.
Place paper under the cooling rack and drizzle a little of the icing onto each cookie and add a little zest for color!
I used lime vitality essential oil with the confectioners sugar mixed with a little water until the right consistency. Just a few drops of essential oil adds so much flavor it seems as though the cookie is also flavored.