Melt-in-Your-Mouth Shortbread Cookies

🍒 Melt-in-Your-Mouth Shortbread CookiesIngredients1 cup (226 g) unsalted butter, softened½ cup (60 g) powdered sugar¼ cup (30 g) cornstarch1½ cups (190 g) all-purpose flourMaraschino cherries, halved, for topping (optional)InstructionsPreheat oven to 350°F (175°C). Line a baking sheet with parchment paper.Beat the softened butter and powdered sugar until creamy and light.Add the cornstarch and mix briefly.Gradually add the flour. Mix only until the dough comes together—don’t overmix. This keeps the cookies tender.Scoop the dough into small portions and place on the baking sheet. Gently shape each into a mound and make a small indentation in the center.Place a halved maraschino cherry in each indentation.Bake for 10–13 minutes, until the bottoms are lightly golden. The tops should remain pale.Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.Tip: The key is exactly what you mentioned: once the flour disappears and the dough holds together, stop mixing. Overworking the dough can make shortbread firm instead of delicate.