Vanilla Shortbread Cookies

1. 1

   Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl.

2. 2

   Using electric mixer, beat butter in large bowl until fluffy.

3. 3

   Gradually beat in granulated sugar and vanilla.

4. 4

   Stir in dry ingredients in 3 additions, mixing until just blended each time.

5. 5

   Gather dough into ball; divide in half.

6. 6

   Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.

7. 7

   Position racks in top third and center of oven; preheat to 325F.

8. 8

   Cut each log crosswise into 1/3-inch-thick slices.

9. 9

   Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little).

10. 10

    Bake cookies 9 minutes.

11. 11

    Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer.

12. 12

    Cool cookies on sheets 1 minute.

13. 13

    Using thin metal spatula, transfer cookies to racks; cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.