Buckingham Palace Shortbread

It's that time of year when the oven is cranked and the candles glisten as I sit with the latest recipe book. I'm preparing for the holidays by experimenting with some new ideas. I've found some real treasures hidden in the pages of this book. One caught my eye because only few ingredients were needed. It's called Buckingham Palace Shortbread.

I decided to try this recipe and the results were amazing. One bite of this shortbread and I wanted another one. I decided to split a piece with the children to justify getting another one. That was so kind of me. :)

Here's the recipe:

Ingredients

 2 cups of cake flour
3/4 cup plus 1 tablespoon of cornstarch
1/4 salt
1 cup butter (at room temperature)
1/3 cup of granulated sugar
1/4 cup of powdered sugar

Direction:
1. In a medium bowl, whisk together the flour, cornstarch and salt until well blended.

 2. Beat the butter until creamy. Beat the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary.

3. Add the flour mixture in 2 or 3 additions until it forms a soft dough.

4. Wrap the dough with plastic wrap and chill for 30 minutes.

5. After 30 minutes preheat the oven to 350*F. Line baking sheet with parchment paper or leave ungreased.

6 On a light floured surface, roll the dough out to 3/4 inch-thick stab, about 5x8 inches.

7. Gently lift the dough and transfer onto the baking sheet. Baked for about 40 minutes. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the powdered sugar.

8. While it's still warm, gently cut into 1 and 1/2 inch squares. Let it cool completely.

The shortbread taste best at room temperature. 

I hope your family enjoys it as much as mine did.