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, about 5 minutes. 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Jan 13, 2020
These little shortbread cookies are so good...they really do melt in your mouth! I added a little vanilla and almond extract and sprinkled them with colored sugar instead of nonpareils. For best results, make sure your butter is VERY soft and cream the butter and powdered sugar for the full 5 minutes, as stated in the recipe. (And yes...the recipe really does make 16 dozen!)
Dec 30, 2019
We love these. You really have to whip the cookie dough. I whip it for 5 minutes as the recipe calls for and an additional 4 to 4 minutes when adding the remaining ingredients. i also like to pipe mine and dot with half a maraschino cherry or drizzle with melted semi sweet chocolate.
Dec 28, 2019
I made these cookies but I halved the recipe. There was no dough to be had. Added more butter but that didn't do it either. I was able to make some sort of ball (falling apart) and bake. The cookie taste reminded me of a cookie my grandma used to make. The taste isn't bad but I guess the recipe isn't meant to be cut in half. I was very disappointed. I will give it another try, only I'll make the entire recipe as written.
Dec 26, 2019
I was very disappointed I made them exactly as stated in the recipe and they were very dry--I really think that you need to add the vanilla or Almond and less cornstarch.
Dec 26, 2019
Great cookie! I use extra powdered sugar to dip the fork into instead of flour.
Dec 18, 2019
I bake all the time and shortbread can be tricky. The foundation of this recipe is awesome! I did change a couple of things to add some flavor...I increased the powdered sugar to 2 cups, decreased the cornstarch to 1 cup, added 1 tsp vanilla, 1 tsp vanilla paste and 2 tsp vanilla powder along with 1 tsp salt. If you dint have vanilla paste or the powder just increase the vanilla to 2tsp. I put the dough in a 2gallon zip lock bag and rolled it to about an inch and chilled it overnight. I wanted to use these cookie. for Christmas, I pulled the dough out in the am, let it sit out for 1in and cut the dough with cookie cutters, topped the cookies with sprinkles, placed the cookies on cookie sheets and filled them again for an hour. Chilling shaped dough. Helps keep the form when baking. I baked these for 15 min and they literally melted in our mouths! My kids are in cookie heaven!
Dec 18, 2019
Delicious! A light, sandy cookie. I like the addition of the cherries. Would make again!
Dec 17, 2019
This was the worst recipe. I think I threw out 20-25 cookies because they fell apart from all that cornstarch
Dec 17, 2019
Very similar to a recipe I used to use. I find it’s more like 9-10 dozen though! I use salted butter and add about 1.5 tsp vanilla. I cook at 290 for about 25 minutes. You really must let them cool on the tray before removing. Also if your butter doesn’t turn lighter coloured and soft looking them your dough won’t pull together. If your dough doesn’t pull together your cookies won’t work.
Dec 16, 2019
I have the exact same recipe but it only calls for 3/4 cup of cornstarch plus there is 1 1/2 tsp of vanilla and 1/2 tsp of salt. Mine whip up perfectly every time. (The above recipe is actually triple mine; so of course you would have to whip it for quite some time.] I use it as my go to recipe if I don't want to be bothered rolling and cutting out the shortbread cookies from my Grandma's recipe. (Sometimes I also add a bag of mini chipits - the grandkids love this)