I consider myself a pretty good baker, having started making cookies when I was about 6 with my Mom. I know that shortbread doughs have a lower ratio of liquid (actually butter only) to dry ingredients, but my dough is just powder. I should be able to figure it out but I am stumped. Though the cornstarch seems pretty high with 2 cups of flour.
Brown Sugar Buttons
1 cup butter, softened
1 cup brown sugar
1 tsp vanilla
2 cups AP Flour
1/2 cup Cornstarch
Beat butter brown sugar and vanilla until light and fluffy. Add Flour and cornstarch. Mix until dough forms.
Well, my dough isn't forming! Any ideas how I can fix it without destroying the texture?
Brown Sugar Buttons
1 cup butter, softened
1 cup brown sugar
1 tsp vanilla
2 cups AP Flour
1/2 cup Cornstarch
Beat butter brown sugar and vanilla until light and fluffy. Add Flour and cornstarch. Mix until dough forms.
Well, my dough isn't forming! Any ideas how I can fix it without destroying the texture?