BUTTER SHORTBREAD MELTAWAYS

2 sticks real butter, room temperature

1/2 cup confectioners sugar

1/4 cup cornstarch

1 1/2 cups all purpose flour

pinch of salt

1 teaspoon vanilla if desired

 

Preheat oven to 350*F.

Line 2 baking sheets with parchment paper and set aside. 

In a medium bowl combine all ingredients and mix thoroughly. On a floured surface, roll out 1/3 of the mixture evenly until about 1/4 inch or less in thickness. Cut into small rectangles, about 1 1/2 inches by 2 inch strips.This dough does not spread much, so make the cookies the thickness and size you want the finished cookies to be. Using an offset spatula or wide bladed knife, transfer to prepared baking sheets. Dock each cookie by pricking with a fork evenly 3 or 4 times down the length of the cookies.

Bake until just golden brown around the edges. Remove from the oven and transfer carefully onto wire racks to cool.

Repeat with the remaining dough. Dough may be refrigerated if it becomes difficult to work with. 

After cookies are completely cool, place into an airtight container for storage.