- 5 cups flour
- 2 tbsp cornstarch
- 1 1/3 cup sugar
- 2 ½ cup butter, room temperature
- 2 ½ tsp cool water
- Combine flour, cornstarch, and sugar in bowl. Cut butter into small pieces and mix into dry ingredients until crumbly, no larger than rice grains. Blend in water. Pat dough into lipped cookie sheet. Refrigerate for 20-30 minutes.
- Preheat oven to 325ºF. Prick shortbread with a fork about ¼ inch apart. Bake 45-60 minutes or until golden.
- Let cool slightly and cut into pieces. Separate and then cool completely. Store with wax paper between each layer of cookie. Keep at room temperature for up to 7 days or freeze.