Shortbread

Let butter come to room temperature

Add Flour, Sugar, Butter, Cornstarch, and Salt into a large working bowl.

Rub by hand (wash your hands first) combining all the ingredients with your fingers until you have nice crumbs. Using your hands helps incorporate the butter as the warmth of your hands helps soften the butter.

Add the Vanilla Bean Paste

Continue to work the dough with your hands until well combined into a a large ball.

Lightly flour the shortbread mold, be sure to shake off excess.

Press the dough into the mold tightly.

You can also roll out the dough and cut it into the shapes of your choice, either by hand of with a cookie cutter.

Turn the mold upside down onto a parchment lined baking sheet.

Pierce the top all over with a fork.

350˚F for about 20 minutes. It will be a nice golden brown. Be careful not to over cook, i.e. no dark brown color.

Remove from oven and immediately score while still hot/warm from the oven. Don’t score (cut) deeper than a third of the way down.

Dust the entire shortbread with granulated sugar.

Let cool for at least 1 hour.