Categories: Desserts
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 7 tablespoons butter, softened
- 1 1/2 teaspoons ice water
- Cooking spray
Directions
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Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, and salt in a small bowl; stir with a whisk.
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Place brown sugar and butter in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
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Preheat oven to 325°.
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Place dough on a baking sheet coated with cooking spray; press dough into an 8 × 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 25 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.