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Melt - In - Your - Mouth Shortbread

Melt - In - Your - Mouth Shortbread

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jennifer Wilton

Jennifer Wilton

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JOHNWBYRD
1063

JOHNWBYRD

12/17/2003

I confess I had my doubts when I saw the cornstarch in the recipe. In my mind, shortbread contains butter, flour and sugar in the proper proportions. However, the good reviews associated with recipe convinced me to try it. I don't write reviews for recipes because, hey, they're only recipes, right? Let me tell you that this cookie recipe is shockingly good. All the reviews are right-- this is a shortbread with a completely unique presentation and taste. Try it, follow the recipe exactly, and your cookies will rock. UPDATE 11/27/2002. Made them again, and they are still quite fine. Correct temperature is 350 degrees F, however, and cooking time is 9 minutes. Watch the edges REALLY CAREFULLY because they burn suddenly. Some reviews claim this recipe can be powdery. That is true IF you eat these cookies hot. For some reason these cookies taste a little better the day after. If you want people to think you fussed, drop the dough from an icing bag onto your ungreased cookie sheet, through a large star icing tip.

Kathy Willie
802

Kathy Willie

12/17/2003

These are definitely melt in your mouth. They were just what I remembered. One thing to keep in mind. They move off the pan easier when they are almost to completely cool. they tend to fall apart if moved before cool.

COOKINKELLY
579

COOKINKELLY

12/21/2006

These are oh-so-good! I find with these that in order to achieve the golden brown bottom, I had to remove them from the over just before they were starting to brown, because you need to let them sit on the cookie sheet for a couple of minutes before removing them, so they don't break apart. This achieves your golden brown bottom.

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