- 1 cup unsalted butter (at room temperature)
- 1/2 cup icing sugar
- 1/4 cup cornstarch (or rice flour)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- shortbread (Chocolate Nougat)
|Calories70Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Barbara 21 days ago
Was a good base recipe. Cookies were light but cook faster than time instructed. I recommend 10-11 min when using convection oven. I also added almond extract and chopped walnuts for a little more dimension. Next time I may increase powdered sugar for a little more sweetness.
Nancy Firestone 25 Dec 2018
This is my new “go-to” recipe for shortbread cookies - delish!
Karishma Patel 7 Oct 2018
really good, i added an extra tbsp of sugar, was very nice
Tonya Lipscomb 30 Sep 2018
Love this recipe. Light and airy cookie and it does melt in your mouth. I did add a touch more vanilla and coated them in cinnamon and sugar before baking. This one is a keeper. Deliciousness!!!
Colleen T. 26 Dec 2017
just as I remembered eating these as a child. soft and crumbly texture that melts in your mouth. I rolled mine before dropping on the cookie sheet and dipped a fork in cornstarch before making an indentation with the tines of the fork. Next I placed a red or green candied cherry on top and sprinkled red or green glistening sprinkles on top of the cherries. This brought back childhood memories of making and decorating these cookies with my grandmother.
Kari 5 Dec 2017
Good - light, airy and great flavor
Bamford 25 Nov 2017
really nice. i found them a bit more bitter then sweet but that was easily fixed with a bit of sugar on top.
Naimeru 4 Nov 2017
As the recipe implies - it’s a softer shortbread. Just sweet enough and great with a glass of milk.
Diane Spicer 13 Feb 2017
Amazing! This was so easy and simple to prepare, and my family loved them. I will definately be making them again.