Shortbread Cookies III Recipe -
Shortbread Cookies III Recipe

Shortbread Cookies III

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"Great for Christmas. Rich and buttery."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
  2. Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2007

I love this recipe! What I did to save time... I rolled the dough into a log shape and cut the cookies into 1/2 inch thick pieces. They turned out beautifully and it saved a TON of time.

Most Helpful Critical Review
Jan 01, 2007

Maybe I did something wrong but my boyfriend and I took one bite and threw them away! Too much cornstarch I think.


51 Ratings

Dec 23, 2002

This cookie was wonderful and very easy to make variations and have them turn out, try this one, roll into short sticks and after cooled dip one end in melted chocolate. Also great for thumbprint cookies, add your favorite filling.

Jun 17, 2007

Based on the reviews here, I cut the amount of corn starch in half and these turned out pretty good. I also added a teaspoon of vanilla extract. There was still a slight floury or something taste to them, so maybe there was still a bit too much cornstarch or flour, but it was pretty subtle. I will use this recipe again and tweak it some more. I recommend baking them at a higher temperature or for longer though because mine didn't turn out brown enough for my taste. They were basically white with only the faintest golden color to the bottom.

Aug 16, 2008

This is the best shortbread recipe and correct proportion of ingredients - I omit the salt. I have been making this recipe at Christmas for years and they are the first cookie gone. Recently won "Best in Show" and first place at the local fairs. Good with a pecan in the middle or a marischino cherry and melted dark chocolate drizzled over top - "Black Forest Shortbread".

Dec 17, 2002

P-E-R-F-E-C-T! I've been looking for a shortbread recipe for a while. This recipe was exactly what I had been looking for! So simple and fun. You get to let your hands do the dirty work. If anyone is looking for a shortbread recipe... this is it!

Jun 24, 2007

These are so light and buttery they just melt in your mouth. I used a cookies stamp to flatten slightly and imprints left beautiful impressions. Makes them just that much more special.

Dec 21, 2002

I have been using this recipe for years. I originally found it on the side of a cornstarch box but then later, as luck would have it, I misplaced it. Glad to find it again...IT IS THE BEST SHORTBREAD THAT I HAVE EVER MADE. I pipe the dough into "swedish" tins and bake. When I am about to serve I dust them with icing sugar and put a dab of raspberry jam in the centre. DELICIOUS.


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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