This is the best shortbread ever! My adaptation of a recipe developed by Kenji Lopez-Alt found in Cook’s Illustrated Revolutionary Recipes. I use his flour blend but use my technique, to make these amazing cookies. You will adore them!
Makes 48 cookies
1/3 cup oat flour (40 grams)
1 1/2 cups all-purpose flour (188 grams)
2/3 cup powdered sugar (83 grams)
cornstarch (32 grams)
1/2 teaspoon salt
tablespoons (1 3/4 sticks) cold butter, cut into small pieces
Whisk flours and sugar together in a medium-sized bowl.
Using a pastry cutter, cut in butter until it resembles flakes. Kneed with hands until gathered and pliable. Chill overnight or several hours.
Preheat oven to 350F. Roll 1/3” thick and cut with 1 1/2 inch cutters. Bake on ungreased cookie sheets about 12-15 minutes. Cool 5 minutes on cookie sheet and then transfer to wire racks to cool completely. Store in airtight container.