Shortbread is a Scottish delicacy dating back to the 12th century and has been enjoyed in our family for many decades. Although this dessert is enjoyed all year round, I bake these cookies only at Christmas. Of all the shortbread recipes, this one has to be the most delicious and easiest to make. So don’t be surprised if you find yourself baking these cookies more than once!

Makes about 20 cookies
2 cups butter, softened
1 cup icing sugar
1/2 cup of cornstarch
1 teaspoon vanilla
3 cups of flour

Preheat the oven to 170c (325f). In a large bowl cream the butter until smooth. Add icing sugar and cornstarch. Mix well and then add vanilla. Add flour one cup at a time until all is incorporated. Drop by a teaspoonful onto a cookie sheet and bake for 20 minutes or until the edges of the cookies start to lightly brown. Remove from cookie sheet and cool on a wire rack.

The Culinary Chase’s Note: The cookie actually melts in your mouth! Some recipes call for the addition of chocolate chips, espresso powder or ground cinnamon but I prefer mine the old fashioned way – plain and simple! Enjoy!

3 Comments

  1. wheresmymind on December 8, 2006 at 14:38

    I’d so wrap those up and give as gifts!



  2. Mom to Lucy and Lisa on December 19, 2009 at 13:42

    I love a good plain shortbread. Just made some the other day – the recipe off the back of the corn startch box is classic. But I like the appeal of melting in your mouth so I may have to give these a try tomorrow!



  3. The Culinary Chase on December 19, 2009 at 14:03

    Thanks Mom to Lucy & Lisa! I watched a show the other day where chopped up favorite candy bars were added to the cookie dough. Sounds interesting!