- 2 cups butter, softened
- 1 cup sifted confectioners' sugar
- 3-1/2 cups all-purpose flour
- 1/2 cup cornstarch
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture.
- Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm. Yield: about 6 dozen.
Reviews for Shortbread Squares
"These are wonderful! Next time I will try a slightly larger pan and cut into smaller 'sticks' and dip in Chocolate. Outstandingly easy and delicious!!!!"
"The best shortbread recipe, hands down!"
"Think I could add red and green sprinkles to this?"
"Wonderful recipe! This produces the absolute best tasting shortbread. It has just the right amount of sweetness accompanied by an amazingly delectable , rich buttery taste (but not too rich). This recipe makes exactly what you think of when you think of shortbread."
"These are very flaky & buttery, but I myself would like more flavor. When I make them the next time I think I would add almond extract."