Carolina Stamped ShortBread
From The All American Cookie Book by Nancy Baggett
1 1/2 cup ( 3 sticks) unsalted butter, slightly softened
1 cup powdered sugar
2/3 cup cornstarch
2 TBLSP sugar
Scant 1/2 tsp.salt
1 1/2 tsp. Vanilla extract
2 3/4 cups all purpose white flour
Preheat the oven to 300 degrees. Set out several baking sheets.
In a large bowl, with an electric mixer on low, then medium speed, beat together the butter, powdered sugar, cornstarch, sugar, salt and vanilla until light and well blended, about 3 minutes. Beat or stir in the flour until evenly incorporated. Let the dough stand for 5 minutes, or until firmed up slightly.
Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/3 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 30 minutes or until chilled and firm, or freeze for 20 minutes to speed chilling.
Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Using a 2 1/2 to 2 3/4 inch fluted, daisy or plain round cutter or whatever is desired, cut out the cookies. Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1 1/2 inches apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used.
Bake the cookies, one sheet at a time, in the upper third of the oven for 10 minutes. Remove the cookies from the oven. Using a cookie stamp, press a design into the top of each cookie, if desired. Return the cookies to the oven and bake for 15 to 20 minutes more, or until just tinged with color all over and faintly darker at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up, about 10 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
