Shortbread Meltaways Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:21 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 21 servings


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

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.


  1. 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.
  2. 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.
Originally published as Shortbread Meltaways in Quick Cooking July/August 2003, p63

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Reviewed Feb. 1, 2014

"Ultimate in yummy!!"

Reviewed Sep. 15, 2012

"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."

Reviewed Dec. 18, 2010

"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"

Reviewed Sep. 18, 2009

"this shortbread cookie fell apart and was bland-I followed exact recipe but I would not make this again."

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