The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking.
255gr butter very soft
260gr AP flour
70gr granulated sugar
Superfine sugar for topping
In a mixer fitted with the paddle attachment, beat the butter with the salt.
In another bowl, sift together the flour and cornstarch.
Add the granulated sugar to the butter mixture and beat well.
Add the flour mixture to the butter mixture with a spatula until just combined. Be careful not to overmix, to prevent gluten development.
Transfer the dough to a baking dish and pat it to spread out evenly.
Transfer to the fridge or freezer for 1 hr minimum.
Remove from the freezer and cut with cookie cutters.
Bake for about 30 minutes in a preheated oven at 160C.
Let the cookies cool down completely before moving them and sprinkle with powdered sugar.