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Cookie Press Shortbread

Cookie Press Shortbread

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This is my mothers recipe and what I use in my Cookie Press/Shooter. It makes delectable little morsels!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
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I LOVED THIS RECIPE!!! I absolutely hated my stupid cookie press from pampered chef and I found this recipe and it worked! They tasted great too. They were really light and just crumbled in my mouth. Kids loved it too. Definately try this


I love to use this recipe whenever I need a quick, easy cookie! I found that adding mini-chocolate chips and pecans makes a wonderful addition and my husband can't get enough! He even came home and told me, "Oh yeah, I told the guys at work how good those cookies were. They asked if you could make some!" So I just made a batch of 50 last night! Not sure if anyone mentioned this tip, but it's easy to tell they're done when they're hard to the touch in the oven. You're not looking for a golden brown at ALL - just give it a light touch and if they're stiff, you're done!


This is the easiest, best shortbread recipe I have come across. Worked easily in the cookie shooter. One hint - spray the decorator tips with PAM-type spray to keep them from sticking to shooter.