Buttery, melt-in-your-mouth shortbread cookies with a refreshing twist of orange zest, perfect for any occasion.

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 cup cornstarch

1 tablespoon orange zest

1/2 teaspoon vanilla extract

Pinch of salt

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Preheat the oven to 325°F (165°C).
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
Gradually add the flour, cornstarch, orange zest, vanilla extract, and a pinch of salt. Mix until a dough forms.
Roll the dough into small balls, then flatten each ball with the bottom of a glass or your hands to form round cookies.
Place the cookies on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie.
Bake for 12-15 minutes, or until the edges of the cookies are slightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days.

Freeze for up to 3 months if you want to keep them for longer. Let them cool completely before freezing.

For a festive touch, dip the cookies in melted chocolate and sprinkle with colorful sprinkles or orange zest.

If you don't have cornstarch, substitute it with an equal amount of all-purpose flour.

If using salted butter, reduce or eliminate the pinch of salt.