Equipment Needed
- 8×8 or 9×9 inch square baking pan
- Parchment paper
- Electric hand mixer or stand mixer
- Medium bowl
- Fork
- Wire cooling rack
Step-by-Step Instructions
My process always starts long before I turn on the oven—it starts with the butter. I take my two sticks of unsalted butter out of the fridge at least an hour ahead of time. You want it softened so that when you press a finger into it, it leaves a clear indentation but doesn’t feel oily. I add it to my mixing bowl along with the half cup of powdered sugar. Using my electric mixer on low speed, I cream them together for just a minute or two. The goal here isn’t to incorporate air like you would for a cake; it’s simply to combine them into a smooth, pale paste. Over-beating here can make the cookies spread.
Now, for the dry ingredients. In a separate bowl, I whisk together the all-purpose flour and the cornstarch. This isn’t just mixing; it’s aerating and ensuring there are no lumps of cornstarch. Then, with my mixer on the lowest possible speed, I gradually add the flour mixture to the butter and sugar. I’ve learned to add it in three parts, letting each incorporate before adding the next. The moment the dough starts to cling together and pull away from the sides of the bowl, I stop mixing. It will look crumbly, like damp sand, but when you press it between your fingers, it should hold together easily.
This is where patience is a virtue. I line my square baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal. I turn the crumbly dough out into the pan. Then, I use my fingers to gently press and nudge the dough into an even layer, starting from the center and working outwards. I don’t pack it down hard; a firm, even press is all you need. Once it’s smooth, I take a fork and dock the entire surface—pricking it all over. This isn’t just for decoration; it allows steam to escape during baking, preventing the dough from puffing up and ensuring it bakes evenly flat and crisp.(See the next page below to continue…)