Shortbread Meltaways

Shortbread Meltaways

"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."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 21 servings

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Directions

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  1. 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.

Reviews

Read all reviews 46
  1. 57 Ratings

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Most helpful positive review

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...

Most helpful critical review

This was the worst cookie I've ever eaten or made. 11 mintues was too long and the first batch burned, and then when I tried a cookie that was not burned it was an awful consistancy. I followe...

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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...

These cookies definitely live up to their name! They tast like Pepperidge Farm milano cookies once you dip half into melted dark chocolate - I just couldn't resist doing it to half of them! E...

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 ...

I've made three batches of these cookies in 2 weeks!! They are ABSOLUTELY delicious. Mine turned out PERFECT. The trick is: 1. Add another 1/4 c. powdered sugar. 2. Keep the balls small on ...

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 suga...

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.

I rolled dough into log using waxed paper and refrigerated 1 hour as previously suggested and it worked very well. The cookies were good but lacked a little sweetness so I drizzled with a little...

Very good and VERY easy. Mine cooked a little faster (9-10 minutes).

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 ...

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