How to Make Shortbread Cookies III - A Step-by-Step Guide

If you're in the mood for a classic, buttery treat that's perfect for any occasion, look no further than these Shortbread Cookies III. This recipe takes the beloved shortbread cookie to a new level of deliciousness and simplicity. With just a few staple ingredients and a little bit of time, you can create a batch of these mouthwatering cookies that will have your friends and family begging for more.

Shortbread cookies have been a staple in baking for centuries, and for good reason. Th...

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Ingredients

  • 1 ½ cups butter, softened
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1 cup cornstarch
  • ¼ teaspoon salt

Information

  • Servings: 24
  • Yield: 4 dozen

  • Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
  • Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
  • Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well.
  • Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.
  • Nutrition

    179 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 31mg
    • Sodium: 107mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 1g
    • Calcium: 5mg
    • Iron: 1mg
    • Potassium: 15mg