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Shortbread

I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I 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! —Allen Swenson, Camdenton, Missouri
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen

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 butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill.
  • Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 57 calories, 3g fat (2g saturated fat), 8mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 0 protein.
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Reviews

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Average Rating:
  • Katy's mom
    Oct 30, 2020

    I prefer a more traditional (if there is such a thing) shortbread, so I probably wouldn't make these unless I wanted a sweeter result. A few tweaks since I dislike make-work recipes... For one thing, I don't see the need for so much cornstarch. Perhaps that's what makes the dough crumbly (as some reviewers have indicated). Maybe try using only a tablespoon or two? Instead of creaming the butter and sugar, I suspect putting everything into a food processor at once and pulsing until it begins to clump together could work just as well, although the texture might be a bit different. Also, as a time saver, I think this dough could simply be rolled into a log, chilled (or partially frozen), and then sliced, completely eliminating the extra, unwieldy step of rolling out the dough prior to chilling it. Lastly, if you choose to follow the recipe as written, you can "fraiser" crumbly dough into workably consistency by smearing it across your work surface, a little at a time, with the heel of your hand prior to rolling it out. Fraiser is a French technique that is often used with sweet doughs or pie crust to better incorporate the butter and improve the texture.

  • Sandydee206
    Jun 18, 2020

    Love these plain but delicious cookies. I did add about 1 teaspoon of almond extract

  • Myles
    Sep 13, 2019

    I agree with some in that the Recipe is extremely Simple and Quick and Easy. Unfortunately, i do feel its lacking or missing some details. The dough is crumbly prior to chilling. After chilling, it was easier to work with.but the end result were soft and malleable cookies. The taste lacked a lot as well. It had a sweet end taste (the sugar) that was decent. However it is short lived, and it is also not the first taste off the bat. Unfortunately

  • Lani
    Jan 30, 2018

    My grandmother was born and raised in Aberdeen, Scotland. While her recipe differs I am always willing to try another. Hers is made with Powdered sugar, flour and butter...lots of butter.

  • yasb2
    Dec 13, 2017

    QUESTION, WHAT MAKES A SHORTBREAD COOKIE A SHORTBREAD COOKIE, THESE LOOK REALLY GOOD, THE ONLY DIFFERENCE I SEE IS NO EGG, SO WHAT MAKES A SHORTBREAD COOKIE A NON REGULAR COOKIE AND WHY???

  • Steve
    Nov 27, 2017

    Absolutely incredible.Extremely easy, and with the taste, it’s hard to believe they can be made so fast. Took to a neighborhood cookout, EVERYONE loved them. Made 5 dozen, I ate (1) ONE and the plate was empty before I realized. Everyone wanted the recipe. Now I’mOften requested toBring these.So easy, they CANT be messed up.)well....I guess they COULD, but it’d take something/someone very special. ????????

  • Meeee
    Nov 22, 2017

    I just spent 3 hours cutting, decorating and cooking a triple batch of these cookies. I should have tasted the first batch out of the oven, then I could have saved some time by throwing the whole thing out. These are not shortbread cookies. Other then them being sweet, there is absolutely no taste to them. Very, very disappointed. A waste of time and money!!!!

  • bilfsh
    Jul 19, 2012

    Very easy to make, both wife and I have made this recipe twice. The second time around we added 1/2 cup chopped macadamia nuts. Cut roll into 3/8 slices. This should be a "FIVE STAR". Thanks from Hawaii!

  • northrncwgrl
    Dec 23, 2009

    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.

  • UsagiTan
    Dec 7, 2009

    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!