Total TimePrep: 50 min. Bake: 20 min./batch
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- Nonpareils and/or halved candied cherries
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
- With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
- Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Test Kitchen Tips
Nutrition Facts1 cookie: 39 calories, 3g fat (2g saturated fat), 7mg cholesterol, 20mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.
Jan 15, 2018
My family's favorite cookie is shortbread so I thought I would try this recipe for the holidays. I knew I didn't need as many as the recipe said it made so I cut it in half. I only had unsalted butter so I added 1/4 teaspoon salt. Also added a teaspoon vanilla & almond extract which I always added to my regular recipe. The baking time of 20 minutes @ 300 degrees was perfect for my oven. Instead of rolling the cookies I used my usual cookie scoop, flattened slightly with a fork and added sprinkles. I got 3 dozen (36) cookies doing this method. I found the recipe easy to make. For my taste I would like a little more butter flavor, but I can work on treeking it. The family loved the cookies. As I write this review I have a batch baking in the oven now!!
Jan 10, 2018
I have been looking for a long time for this recipe! Thank you
Jan 3, 2018
Omg! These are delicious! And the best of all they are super easy to make. I added almond extract! I’ll be making these again !??
Dec 28, 2017
Hated the taste, which was chalky, dry, and no flavor, but they did look as pretty as the picture above with the nonpareils on them. I only made 1/4 recipe and added 1/2 tsp vanilla bean paste. So glad I didn't waste the rest of my ingredients on this recipe. And I double-checked my calculations for 1/4 recipe and they were correct. I whipped the butter and confectioners sugar until light and fluffy (not less than 5 minutes). Four people in my family tasted the cookies and none of us liked them. I love shortbread cookies, but this recipe really misses the mark. I was very disappointed and would love to know what it is that makes this recipe a four star contest winner.
Dec 25, 2017
Loved it! I made these today and thry are so light and good. I also added hershey kisses on a few when they came out of the oven. I held the kisses on them gently until they melted a bit into the cookies (have to be careful that the cookie doesn’t get split in half).I saw that some people thought there wasn’t any flavor, but shortbreads are very plain in general (just buttery!!!!).
Dec 22, 2017
These taste like raw flour. No actual taste at all. I added lemon extract and lemon zest to half and vanilla and pumpkin pie spice to the other half. It has no sweetness or any flavor whatsoever. Needs less corn starch, less flour and 10x the flavor.
Dec 22, 2017
These were the best shortbread cookies I have ever eaten!! This is my new favorite , too bad I already sent out my cookie and fudge tins to family, these just got made today! MAYBE they will get them next year!
Dec 21, 2017
Perfect shortbread cookies. For 3 dozen 1-inch balls, I halved the recipe and reduced the cornstarch to 1/4 cup. Really whip the butter and sugar and then add and mix in 1 tsp of vanilla. Slowly add the flour and cornstarch but don’t overprocess. They are light and fluffy and not very sweet. The only sweetness I taste is from the nonpareils. I baked at 325 for 8 minutes and then flipped the cookie sheet and baked another 8 minutes until the edges were lightly brown.
Dec 19, 2017
I was horrified reading some of the reviews for these cookies! These are shortbread cookies, no other ingredients should be added!!! The reason I gave this only 4 stars is the amount of cornstarch, I reduced it to 1/2 cup, but that was the only change I made. Shortbread's actually taste better with age, and aren't really great warm out of the oven.
Dec 18, 2017
They look lovely, taste awful. I’ve made these 2 different times. Both times they were dry and chalk-like. The 2nd time I added vanilla extract and whipped the butter for a longer time-it didn’t help. I ended up throwing away 1/2 the dough.
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