My husband's grandma has been making these delicious cookies for as long as he can remember. They are a family favorite and by far the best shortbread any of us have ever tasted. They're loaded with butter, dipped in sugar, and baked to a crispy perfection.

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
5 mins
total:
30 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat butter, 1 1/2 cup white sugar, and confectioners' sugar together in a bowl using an electric mixer until smooth and creamy; mix in cornstarch and 2 cups flour. Make a well in the center of the dough; add egg and mix well. Knead the remaining 1 cup flour into dough using your hands until dough pulls away from the sides of the bowl.

  • Roll dough into walnut-sized balls. Pour 1/4 cup white sugar into a bowl; dip top of each ball in sugar. Arrange balls on a baking sheet. Slightly flatten each ball using the bottom of a drinking glass.

  • Bake in the preheated oven until edges of cookies are lightly browned, about 5 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts

141 calories; protein 1g 2% DV; carbohydrates 17g 6% DV; fat 7.9g 12% DV; cholesterol 24.2mg 8% DV; sodium 56.3mg 2% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2017
Even the snobbiest of shortbread snobs loved these when I made them. The only changes I made were using 1/2 cup cornstarch instead of 1 cup and 3 1/2 cups of flour instead of 3 cups. Also knocking the temperature down to 325 F gave them a nice and soft but crumbly texture. Thanks! Read More
(2)

Most helpful critical review

Rating: 3 stars
10/25/2013
Looked good but had a weird aftertaste. My husband liked and that's all that mattered to me. I was making them for him. I added a Hershey's Kiss to top of each one. Read More
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/23/2017
Even the snobbiest of shortbread snobs loved these when I made them. The only changes I made were using 1/2 cup cornstarch instead of 1 cup and 3 1/2 cups of flour instead of 3 cups. Also knocking the temperature down to 325 F gave them a nice and soft but crumbly texture. Thanks! Read More
(2)
Rating: 4 stars
12/18/2014
great taste but the 350 oven did not seem hot enough. I cooked the second batch at 375 as the first batch was not cooked through even after 10 min. Have a thermometer in stove so it wasn't a problem with my oven. Second batch was awesome! Read More
(1)
Rating: 3 stars
10/25/2013
Looked good but had a weird aftertaste. My husband liked and that's all that mattered to me. I was making them for him. I added a Hershey's Kiss to top of each one. Read More
(1)
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Rating: 5 stars
03/22/2019
I made a half recipe which was quite plenty. I followed the recipe but didn't have a cookie press. I rolled into 1 Tbs balls and gently pressed with the back of the spoon. The dough was kind of crumbly but held together when compressed. They taste great and were pretty quick to make. Read More
Rating: 2 stars
10/13/2017
It turned out more like a sugar cookie than a traditional shortbread. Paul Hollywood was unimpressed. Read More
Rating: 4 stars
04/12/2020
I enjoyed making this recipe I increased the confectioners sugar to a cup and a half and reduce the regular sugar by half cup and sifted my cornstarch and flour together? Read More
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Rating: 5 stars
10/14/2016
these were a big hit. Loved the ease of the recipe and the resulting smiles on my family faces when they ate them Read More