- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2/3 cup cornstarch
- 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.
Reviews for Shortbread Meltaways
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"Ultimate in yummy!!"
"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."
"We love these cookies. They melt in your mouth. They do fall apart easy but just make sure they are cooled on cookie sheet before you remove them"
"this shortbread cookie fell apart and was bland-I followed exact recipe but I would not make this again."