Who can resist the taste of shortbread? No one, if they’re tasting these cookies!
Courtesy of Alison Kent.
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In large bowl with electric beaters, beat butter, sugar, cornstarch, vanilla and salt until fluffy; mix in flour just until combined. Cover bowl and refrigerate just until firm, about 20 minutes.
Roll by tablespoonfuls into balls; place on parchment paper-lined baking sheets. Using lightly floured tines of fork, press tops of cookies until flattened to ½-inch (1 cm). Top with sprinkles, if using.
Bake in preheated 300°F (150°C) oven until pale golden and just set, 14 to 16 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely (store in airtight container for up to 2 weeks).