When it comes to my Christmas baking, shortbread is always on my holiday baking list. Along with butter tarts and gingerbread. Totally a must have at Christmas time.
The first time I made shortbread it was disastrous! I kid you not. They were terrible and it totally turned me off from ever making them again. So when I was browsing my recipes one day I came across a small cardboard cutout from a Canada Cornstarch box. I do not know how it made it’s way into my recipe binder, but there it was.
I thought there was no way these would be any good. There was only 4 ingredients listed and I was skeptical. Boy was I wrong… so so wrong.
I have been making my shortbread cookies this way since.
These shortbread cookies are buttery, melt in your mouth delicious, and are oh so simple to make.
What you will need:
- 1/2 cup cornstarch
- 1/2 cup icing sugar **Confectioners sugar or powdered sugar** (Different name in Canada maybe?)
- 1 cup flour
- 3/4 cup butter; softened
Pre-heat over to 300°
In a large bowl, sift together dry ingredients.
Add butter and mix until dough is formed.
Roll out 1″ balls and place on ungreased cookie sheet.
Lightly press down with fork. I do a crosshatch.
Bake in a 300° oven for 15 – 18 minutes.
Move to wire cooling rack. Store in air tight container.
*This is another recipe that I can’t give a shelf life for. They go to quick!*
Yields 2
Buttery, melt in your mouth delicious!
10 minPrep Time
18 minCook Time
28 minTotal Time
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Ingredients
Instructions
- Pre-heat over to 300°
- In a large bowl, sift together dry ingredients.
- Add butter and mix until dough is formed.
- Roll out 1" balls and place on ungreased cookie sheet.
- Lightly press down with fork. I do a crosshatch.
- Bake in a 300° oven for 15 - 18 minutes.
- Move to wire cooling rack. Store in air tight container.
Notes
This is another recipe that I can't give a shelf life for. They go to quick!
I usually do these in double and triple batches. They are great to give as a gift… and will be enjoyed by all.
Enjoy!
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