Can I use granulated sugar instead of confectioners’ sugar?
Yes, you can use granulated sugar, but you’ll need to reduce the amount by about a fourth. Granulated sugar is denser than powdered sugar, so you get more sweetness per cup by volume. You can also make your own confectioners’ sugar by pulsing granulated sugar in a food processor or blender until it becomes fine and fluffy.
How long do shortbread cookies last?
Stored properly, shortbread cookies can last a while. At room temperature in an airtight container, shortbread cookies will last up to a week. You can also freeze them for up to 3 months. Avoid common cookie storage mistakes to keep them fresh longer.
Ingredients
1 cup butter, softened
1/2 cup sugar
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
Directions
Directions
In a large bowl, cream the butter and sugars together until light and fluffy.
In a separate bowl, combine the flour, cornstarch, and salt. Gradually add this to the creamed mixture, mixing well until a dough forms.
Roll the dough into a 15x2x1-inch rectangle and chill.
Preheat the oven to 325°F.
Slice the dough into 1/4-inch slices and place them 2 inches apart on ungreased baking sheets.
Prick each slice with a fork to allow steam to escape.
Bake for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts
Per 1 cookie: 57 calories, 3g fat (2g saturated fat), 8mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0g fiber), 0g protein.
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