Shortbread cookies are synonymous with the Christmas holidays. And I’m really not sure why they’re not a thing all year round, because they are just so simple and delicious.
My grandmother’s recipe was always perfect. It was taken directly from the Fleishmann’s Cornstarch Box so no pretention here: These are perfect and simple!
The recipe takes four basic ingredients and transforms them into melt-in-your-mouth wonderful. So easy, you can double or triple the recipe. Because you’ll want to.
Happy Holidays.
Grandma’s Shortbread Cookies Recipe
Ingredients:
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1 cup flour
- 3/4 cup soft butter
Method:
- Mix together cornstarch, icing sugar and flour. Ideally, sift it too, so it’s super-silky.
- Blend in butter until a soft smooth dough forms. Shape into a flattened ball and wrap with plastic wrap.
- Chill for 30-60 minutes.
- Once chilled, roll out to ¼” thickness on a floured surface and cut out cookie shapes.
- Place on a cookie sheet bake 300′ for 15-20 minutes.
- Frost with icing and decorate if desired. (Note: If you’re not frosting, I decorate with sprinkles and dragées before baking.)
