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Shortbread Recipe

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I live in Missouri, but many of my "family tradition" recipes come from New Zealand. My parents moved there when I was 1, and that's when I grew up, so some have a "Down Under" heritage. These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live!

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Shortbread Recipe

Prep: 15 min. + chilling Bake: 15 min.

Yield: 30 Servings

15 15 30

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt

Directions

In large bowl, cream the butter and sugars until light and fluffy. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15-in. x 2-in. x 1-in. rectangle; chill.
Cut into 1/4-in. slices; place on ungreased baking sheets. Prick with a fork. Bake at 325° for 15-18 minutes. Don't overbake, cookies will not brown. Remove to wire racks to cool. Yield: 5 dozen.

Nutritional Facts 1 serving (2 each) equals 113 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 41 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Shortbread in Country December/January 1990, p51

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Reviews for Shortbread

Shortbread

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Reviewed on Dec. 23, 2009 by northrncwgrl

Yummy taste, but not shortbread like at all. More like a very crunchy vanilla cookie. And much harder to handle than shortbread - dough kept crumbling apart when I was trying to roll before chilling. They tasted good dipped in melted chocolate.

Reviewed on Dec. 07, 2009 by UsagiTan

This recipe is fantastic! I ended up making shortbread jam cookies with this recipe, and my mother who doesn't like overly sweet things said that this was the perfect recipe!

Reviewed on Dec. 14, 2007 by Anonymous