Shortbread Cookies III

Shortbread Cookies III

46 Reviews 3 Pics
Recipe by  Carol

“Great for Christmas. Rich and buttery.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 dozen



  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.

Share It

Reviews (46)

Rate This Recipe


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.



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.



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.

More Reviews

Similar Recipes

Shortbread Cookies II

Shortbread Cookies II

Whipped Shortbread Cookies

Whipped Shortbread Cookies

Lavender Shortbread Cookies

Lavender Shortbread Cookies

Brown Sugar Shortbread Cookies

Brown Sugar Shortbread Cookies

Shortbread Cookies IV

Shortbread Cookies IV

Lemon Shortbread Cookies

Lemon Shortbread Cookies


Amount Per Serving (24 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 17.8 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Shortbread Cookies II


next recipe:

Whipped Shortbread Cookies