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Shortbread Meltaways Recipe

You'll need just five everyday ingredients to stir up a batch of these bite-size cookies from Ruth Whittaker of Wayne, Pennsylvania. Although they don't cost much—a mere 4¢ they're rich and melt-in-your-mouth good.

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Shortbread Meltaways Recipe

Prep: 20 min. Bake: 15 min.

Yield: 21 Servings

20 15 35

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup cornstarch

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well.
Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 7 dozen.

Nutritional Facts 1 serving (4 each) equals 125 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 89 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Shortbread Meltaways in Quick Cooking July/August 2003, p63

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Shortbread Meltaways

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(1-1) of 1 reviews

Reviewed on Sep. 15, 2012 by carrolcofer

This was a good little cookie. I made a half batch since 7 dozen cookies seemed like a lot. Used my cookie trigger scooper that measures 1.25" across & it gave me 2 dozen decent sized cookies. Didn't alter the baking time. Great texture. I'd never made cookies without eggs before & this was a real treat.