Name: Shortbread Cookies
Prep time: 4 min
Cook time: 40 min
Total time: 1 h 44 min
Yield: 24
Cuisine: Scottish, British
Ingredients: 255g all-purpose flour (9 ounces; 2 cups); 255g white whole wheat flour (9 ounces; 2 cups), see notes226g cornstarch (8 ounces; 2 cups); 226 cornstarch; 170g golden caster, caster, or superfine sugar (6 ounces; about 3/4 cup plus 2 tablespoons), plus more for topping (see notes); 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume454g unsalted butter (1 pound; 2 cups); 454g unsalted butter (1 pound; 2 cups)

Ingredients

24 serv.

255g all-purpose flour (9 ounces; 2 cups)
255g white whole wheat flour (9 ounces; 2 cups), see notes226g cornstarch (8 ounces; 2 cups)
226 cornstarch
170g golden caster, caster, or superfine sugar (6 ounces; about 3/4 cup plus 2 tablespoons), plus more for topping (see notes)
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume454g unsalted butter (1 pound; 2 cups)
454g unsalted butter (1 pound; 2 cups)

Instructions

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1 Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Line a 9- by 13- inch rimmed baking sheet with parchment paper; set aside.
2 In a large bowl, whisk together all-purpose flour, white whole wheat flour, cornstarch, caster sugar, and salt until combined.
3 In a small saucepan, heat butter over medium-low heat, stirring occasionally, until melted, about 5 minutes. (Alternatively, melt butter in a medium bowl or measuring cup in the microwave.) Pour melted butter into the flour mixture and, using a rubber spatula or dough scraper, incorporate butter into dry ingredients, gently stirring and pressing to combine, until a cohesive dough just forms and no dry bits remain, about 1 minute. (Be careful not to overwork the dough.)
4 Using clean hands press the dough into the prepared baking sheet and, using an offset spatula or the flat bottom of a glass or measuring cup, smooth dough out into an even layer. Bake until fragrant and light golden, about 35 to 40 minutes.
5 Remove shortbread from oven and sprinkle top with 3 tablespoons caster sugar. Using a knife, cut shortbread into individual portions while still warm. Allow shortbread to cool completely in the baking sheet, about 1 hour. Shake excess sugar off individual portions and serve.