Ulster Kitchen Signature Butter Shortbread Cookies

  • Photography by Gary McLaughlin

    Photography by Gary McLaughlin

    1 cup butter
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup rice flour
  • 3 tablespoons granulated sugar, to sprinkle over baked cookies

Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy with electric mixer. Measure flour, cornstarch and rice flour together, then slowly incorporate dry ingredients into creamed butter and sugar. Mix until fully incorporated. Place dough onto floured surface and use lightly floured rolling pin to roll out dough to 1/4-inch thickness. Cut into desired shape with cookie cutter and place on baking sheets. Bake for 12 minutes until edges of cookies are light golden brown. Sprinkle with sugar while still warm and cool in pan for about 5 minutes, then transfer to wire rack to cool completely. Store in an airtight container. 

Recipe by Judith McLaughlin