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.
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Dec 14, 2018
O M G! The best shortbread cookie I've ever eaten! I will definitely be making more of these, YUMMY!
Dec 12, 2018
I tweaked the recipe a little based on other reviews, particularly the review posted by Robin. I halved the recipe as well, and followed her advice in adding 1/2 teaspoon each of vanilla and almond extract. I only had unsalted butter on hand, so I added a little, but the dough tasted very bland to me so I ended up using 3/4 teaspoons salt ( it worked out to 1/4 teaspoon per stick of butter I used) and that seemed to boost the flavor considerably. I also baked them for 20 minutes at 300 degrees. The cookies were nearly white in color and the bottoms had barely browned when I pulled them out, but I taste-tested one and it was perfect - it melted in my mouth. This cookie does not really need to brown in order to be done. I was worried because the dough had a somewhat chalky taste when raw, but the chalkiness went away once they were baked. My family and I loved them, but I’m taking off a star since it was difficult to get the flavor just right.
Dec 12, 2018
Fantastic! Melts in your mouth! Will definitely make this again!
Dec 10, 2018
Cookies were dry as a bone with a chalky texture like some of the other reviewers said. They looked exactly like the picture but tasted awful. Glad I didn't bake them to take some place. Very disappointing experience and waste of good ingredients.
Dec 10, 2018
First time I have ever seen a recipe close to the secret recipe given to me many years ago for these delicious melt-in-your-mouth cookies always demanded by my friends and family at Christmas. I call them Kathy's Cookies because she is the person who gave me the recipe in 1970. Cream 2 cubes butter with 1/2 cup powdered sugar, add 1 tsp. vanilla and mix until fluffy. Put 1 cup flour and 2/3 cup cornstarch through a sifter several times then add to butter and powdered sugar mixture. Mix, then use scoop or cookie press. (I put in a ziploc bag, cut off a corner and extrude dollops onto ungreased baking sheet. Bake at 325F for 15-20 min. until barely golden brown around edges.
Dec 10, 2018
I didn't mind these cookies, though they did taste a little chalky and were pretty dry and crumbly. However the rest of my family didn't like them at all. I don't think they are bad though...just not great. There are so many other delicious shortbread cookie recipes out there, so I won't be making this one again.
Dec 5, 2018
Hi is it possible not to use cornstarch and would I need to add extra flour.
Nov 26, 2018
OMG!!! This will definitely be a regular Christmas cookie I make each year now. This cookie literally melts in your mouth. They are so good! I wouldn't change a thing in this recipe. I recommend making the whole recipe (I only made half) but next time I will cripple the recipe.
Nov 24, 2018
These are lighter and more tender than my favorite shortbread cookies. They are also not as sweet. I ended up liking these more than any other cookie I make for Christmas. I add almond or vanilla extract.
Oct 30, 2018
This recipe is perfect for decorating cookies, the cookies keep their shape without a trip in the refridgerator before baking! Roll the cookies out with corn starch not flour! However the cookies are very bland so icing makes them great or if you want a plain cookie I would suggest a lot of vanilla or other flavors to add in. They kind of remind me of english biscuits to give you an idea of flavor lol.