Eggless Shortbread Cookies

Step 1

Sift flour and cornstarch into a mixing bowl. Set aside.

Step 2

Beat sugar and butter with an electric mixer for 5 – 7 minutes, or until fluffy and pale yellow. Add vanilla and mix to combine.

Step 3

Add flour and cornstarch mixture and beat until dough forms.

Step 4

Roll the dough out between two pieces of parchment paper to 1/4 inch thick. Refrigerate for 30 minutes.

Step 5

Preheat oven to 350º F (180ºC). Line two cookie sheets with parchment paper. Set aside.

Step 6

Using your favorite cookie cutter round cookie, cut as many cookies as possible from the dough. Place them on cookie sheets.

Step 7

Bake for 10 -12 minutes, or until light golden. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely.