New this month
Shortbread

Shortbread

"I live in Missouri, but many of my 'family tradition' recipes come from New Zealand. My parents moved there when I was 1, and that's when I grew up, so some have a 'Down Under' heritage. These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In mixing bowl, cream together butter, salt and both sugars. Gradually blend in flour and cornstarch which have been sifted together. Shape dough into a 15-in. x 2-in. x 1-in. rectangle; chill. Slice cookies 1/4 inch thick; place on ungreased baking sheet. Make two fork prints on each cookie. Bake at 325 degrees F for 15-18 minutes. Don't overbake-cookies will not brown. Cool on wire rack.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

This is my first time making shortbread. I followed this recipe to a tee. While baking the pieces all melted together and turned into a thin spread all over the baking sheet. I will use anoth...

havent tried these but they sound interesting. can i use cornflour instead of cornstarch apparently it is not the same thing

Great recipe, the only thing I did different is used 3/4 cups sugar instead of an half.

This recipe came out delicious, but I needed to improvise a bit. The dough wouldn't hold together well, though I tried to pack it into a log shape. I used a trick from my regular family recipe a...

Fabulous! If you don't like this recipe, you don't know shortbread. In my experience, all shortbread dough is a bit crumbly. I have to admit, I cut a few corners. I did not make it into a log...

Other stories that may interest you