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Shortbread Cookies III

Rated as 4.21 out of 5 Stars

"Great for Christmas. Rich and buttery."
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Ingredients

servings 179
Original recipe yields 24 servings (4 dozen)

Directions

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  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.

Nutrition Facts


Per Serving: 179 calories; 11.6 17.8 1.2 31 107 Full nutrition

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Reviews

Read all reviews 51
  1. 58 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

Maybe I did something wrong but my boyfriend and I took one bite and threw them away! Too much cornstarch I think.

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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 thumbp...

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 ta...

This is the best shortbread recipe and correct proportion of ingredients - I omit the salt. I have been making this recipe at Christmas for years and they are the first cookie gone. Recently w...

P-E-R-F-E-C-T! I've been looking for a shortbread recipe for a while. This recipe was exactly what I had been looking for! So simple and fun. You get to let your hands do the dirty work. If a...

These are so light and buttery they just melt in your mouth. I used a cookies stamp to flatten slightly and imprints left beautiful impressions. Makes them just that much more special.

I have been using this recipe for years. I originally found it on the side of a cornstarch box but then later, as luck would have it, I misplaced it. Glad to find it again...IT IS THE BEST SHORT...

Maybe I did something wrong but my boyfriend and I took one bite and threw them away! Too much cornstarch I think.

My cookies looked very suspect but they tasted wonderful. The recipe is easy to follow and I would highly recommend it. Half way through the baking I mixed 3 tablespoons of vanilla & 4 tablespoo...