It was a rainy Sunday afternoon, the kind that begs for a warm, buttery project in the kitchen. I wanted something that felt like a hug in cookie form—simple, elegant, and deeply comforting. I had a single, pristine block of butter on the counter and a craving for something that would melt on the tongue. What I found, and have now made dozens of times, is this magical 4-ingredient shortbread. The moment these cookies came out of the oven, my entire home filled with the sweet, nutty, and impossibly rich aroma of pure, toasted butter. That first bite was a revelation: a delicate crumble that dissolved into a velvety, sweet creaminess right in my mouth. It was absolute perfection, and I knew I had to share it with you.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- ¼ cup cornstarch
- 1½ cups all-purpose flour
Now, let’s talk ingredients, because their quality truly shines here. The butter is the star, so please, use a good-quality unsalted butter. I’ve made this with various brands, and a European-style butter with a higher fat content creates an even more decadent, melt-in-your-mouth texture. The powdered sugar is non-negotiable—its fine texture and touch of cornstarch contribute to that tender crumb. Don’t be tempted to swap it for granulated; it makes a huge difference. The cornstarch is the secret weapon; it’s what gives shortbread that signature delicate, sandy texture that just vanishes on your tongue. For the flour, I use standard all-purpose, but I always fluff it up in the container before gently spooning it into my measuring cup to avoid packing in too much.(See the next page below to continue…)