Combine flour and cornstarch. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. Add nuts; mix just until blended.
Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.
Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.
Enjoy a serving of these powdery classic cookies for an occasional sweet treat.
Line the baking sheets with parchment before use. The baked cookies will slide right off and you won't have to wash the pans in between uses.
Bittersweet Shortbread Cookies
Prepare as directed, reducing the nuts to 1 cup and adding 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, coarsely chopped, to prepared dough along with the nuts.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.