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Shortbread

 Shortbread
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!
60 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

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 2 in. apart on ungreased baking
  • sheets. Prick with a fork. Bake at 325° for 10-12 minutes or
  • until set. Remove to wire racks to cool. Yield: 5 dozen.