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Shortbread Meltaways
SUBMITTED BY:
Ruth Whittaker
PHOTO BY:
Shalaine_1
"You'll need just five everyday ingredients to stir up a batch of these bite-size cookies from Ruth Whittaker of Wayne, Pennsylvania. Although they don't cost much--a mere 4¢ they're rich and melt-in-your-mouth good."
RECIPE RATING:
Read Reviews
(27)
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PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup cornstarch
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DIRECTIONS
In a small mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture. Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
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REVIEWS
Reviewed on Oct. 16, 2008 by
Shealeigh
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Shealeigh
Oct. 16, 2008
These are a great 'quick' cookie! I am baking some right now, and can't seem to keep my husband from clearing off my cooling rack! I added 1/2 teaspoon of almond extract, just because I am an almond lover, and it was delicious!
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7 users found this review helpful
These are a great 'quick' cookie! I am baking some right now, and can't seem to keep my...
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Reviewed on Mar. 30, 2008 by
Shalaine_1
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Shalaine_1
Mar. 30, 2008
Very delicate and a bit crumbly but very good and a definite make again. The ones with the toffee bits baked in went faster then the plain ones.
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4 users found this review helpful
Very delicate and a bit crumbly but very good and a definite make again. The ones with the...
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Reviewed on Dec. 9, 2007 by SUGAR13
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SUGAR13
Dec. 9, 2007
This recipe was simple and the shortbread turned out beautifully. I did the cardinal sin of baking and doubled the recipe, but the cookies turned out great. I tried some cookies using the drop method, but I found that the cookies spread really thin and fell apart. So I rolled the batter into a log with waxed paper and put it into the fridge for an hour. Then I cut the cookies and topped with candied cherries before baking. The cookies took about two minutes longer to bake but I liked the consistency better. I also took half the recipe and added Skor bits (pieces of caramel available at a bulk store) and mixed the bits in before baking. The caramel melts throughout the cookie. So heavenly.
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4 users found this review helpful
This recipe was simple and the shortbread turned out beautifully. I did the cardinal sin of...
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Reviewed on Apr. 11, 2008 by
Java_Girl
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Java_Girl
Apr. 11, 2008
Tasty but the baking time was wayy off. I had to double the recommended baking time and some were still a little raw in the middle.
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3 users found this review helpful
Tasty but the baking time was wayy off. I had to double the recommended baking time and some...
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Reviewed on Mar. 12, 2008 by Sarah Oliver
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Sarah Oliver
Mar. 12, 2008
These are absolutely delicious! A simple recipe and the results for me were light cripsy buttery biscuits. I sandwiched two of these together with vanilla buttercream and raspberry jam and they were a huge hit. Will definitely be a regular in my house now!
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3 users found this review helpful
These are absolutely delicious! A simple recipe and the results for me were light cripsy...
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Reviewed on Dec. 6, 2008 by bumblebee
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bumblebee
Dec. 6, 2008
Cooking time and temperature is fine - my fiance said these were the best cookies I've baked. I also tinkered with the recipe and got the following results: Substituting powdered with brown sugar: Not bad at all but it doesn't have the same instantaneous melting effect. Recommended if you want to avoid white sugar. Chocolate version: Adding dutch-processed cocao. It was great. Tasted really chocolatey and not at all sweet. I tried this with brown sugar so the texture was different (see above). Espresso almond: really excellent combination with the cookie. I just added as much espresso as amount of vanilla called for and adjusted to taste. Also tossed in instant coffee for good measure. Used slivered almonds and it added nicely to the texture. Pecans! The best modification, by far, was to add fresh roasted pecan pieces. The best. Oh, and the plain ones dipped in chocolate...yum. Thanks for the recipe!
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2 users found this review helpful
Cooking time and temperature is fine - my fiance said these were the best cookies I've...
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Reviewed on Nov. 7, 2008 by Lisa
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Lisa
Nov. 7, 2008
I really wanted to like these, but in the end all I could taste was the flour and cornstarch. I also thought the cookies were too delicate and crumbly - they fell apart when you tried to eat them, no way would they hold up to chocolate dipping. I would prefer a shortbread closer to the Walker shortbreads.
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2 users found this review helpful
I really wanted to like these, but in the end all I could taste was the flour and cornstarch. ...
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Reviewed on Sep. 3, 2008 by
Cordelia
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Cordelia
Sep. 3, 2008
Very good and VERY easy. Mine cooked a little faster (9-10 minutes).
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2 users found this review helpful
Very good and VERY easy. Mine cooked a little faster (9-10 minutes).
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Reviewed on Aug. 24, 2007 by
Holly R
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Holly R
Aug. 24, 2007
Perfect recipe (quick & easy), perfect shortbread consistancy, had an office birthday party and they were gone in 10 mins.
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2 users found this review helpful
Perfect recipe (quick & easy), perfect shortbread consistancy, had an office birthday party...
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Reviewed on Oct. 14, 2008 by
Jacki
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Jacki
Oct. 14, 2008
Amazing taste and consistency. I loved this. I will definitely will make this again. Just an FYI-- the recipe says no substitutes for butter, but I used margarine for cost purposes. It still was great. I did have to extend the cooking time, however.
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1 user found this review helpful
Amazing taste and consistency. I loved this. I will definitely will make this again. Just...
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