Grandma's Shortbread Cookies

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Only 4 ingredients......but so delicious!

24 cookies
1/2 cup Fleischmann's® Corn Starch
1/2 cup powdered sugar (also known as icing sugar)
1 cup all-purpose flour
3/4 cup butter, softened

Sift together corn starch, sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms.

Shape into 1-inch balls. (If dough is too soft to handle, cover and chill for 30 to 60 minutes). Place 1-1/2 inches apart on ungreased baking sheets; flatten with lightly floured fork. OR, dough can be rolled to 1/4-inch thick and cut into shapes with cookie cutters.

Decorate with candied cherries, colored sprinkles or nuts, if desired.

Bake at 300°F for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.

Variation: To make crescents, add 1/2 cup ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2-inch thick and 3 inches long. Curve into cresent shapes. When baked and cool, dip ends in melted chocolate.

Total Time
Bake Time 15 to 20 minutes
LEAVE A review

Review from Heather
Best Shortbread cookies ever.
Reply from Make Good: We're so glad you enjoy them!
Review from Janet
Best shortbread ever - hands down!
Reply from Make Good: So happy to hear that you enjoyed it!!


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