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My review
Shortbread Cookies III
Carol
"Great for Christmas. Rich and buttery."
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Ingredients
servings 179 calsOriginal recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
- Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
- 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.
- 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 g fat; 17.8 g carbohydrates; 1.2 g protein; 31 mg cholesterol; 107 mg sodium. Full nutrition
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Reviews
Read all reviews 4955 Ratings
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Most helpful positive review
12/1/2002
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
1/1/2007
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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12/1/2002
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.
1/5/2002
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...
6/17/2007
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...
8/16/2008
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...
10/28/2002
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...
6/24/2007
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.
1/9/2001
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...
1/1/2007
Maybe I did something wrong but my boyfriend and I took one bite and threw them away! Too much cornstarch I think.