These are the most delicious, melt in your mouth, buttery shortbread cookies I’ve ever tasted.
The secret? The use of cornstarch and powdered sugar, which keeps them soft. Make sure you preheat your oven and give the dough enough time to chill in the fridge so your cookies turn out nice and crispy on the outside.
I used dried mango and crystallized ginger as mix ins here but you could use anything you like. The possibilities are endless! Some ideas:
- Chopped pistachios and rose petals
- Chopped walnuts and dates
- Dried cherries, almonds and citrus zest
- Mini chocolate chips
- Toffee bits
- 1/2 cup Thandai mix (available at Indian grocery stores)
You can store these in an airtight container at for 3-4 weeks. For maximum crispness, keep them in the fridge.
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 2 sticks (1 cup) melted butter
- 2 cups flour minus 2 tablespoons
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup dried unsweetened mango cut into very tiny pieces
- 1/4 cup crystallized ginger, cut into very tiny pieces
- In an medium size mixing bowl, sift together flour and cornstarch. Whisk until well combined.
- In a large mixing bowl, cream together the butter and sugar until well combined. Add salt, flour and cornstarch. Mix gently with a wooden spoon until a dough forms. Stir in your mix ins until evenly distributed.
- On a clean flat surface, such as a cutting board, roll out your dough into a log, about 2 inches in diameter. Wrap in plastic wrap and chill in the fridge 8 hours or overnight.
- Preheat your oven to 350 degrees Fahrenheit.
- Remove dough from the fridge and slice into 1/3-1/2 inch thick slices. Carefully place slices on an ungreased cookie sheet, about 1/2 inch apart. Note: cookies will not spread much.
- Bake for 20 minutes. Remove from oven and let cool. Store in an airtight container for 3-4 weeks.