I’ve had a thing for shortbread cookies for most of my life. It all started when I was visiting my grandparents in Idaho and Grandma made some fresh from scratch during our family Christmas gathering. Since then, I’ve been adding all sorts of flavors to this Scottish classic. My partner recently spent three months in the UK, and brought back a few different brands of shortbread cookies that had me thinking about how I could give them a modern twist.
Shortbread is the world’s best creation of baked goods. They’re soft, sweet, and gooey on the inside. I’ve been eating them since I was a little girl. Sometimes I make them for special occasions just because they’re so delicious.
Just last week, my mom brought home some for me as a birthday gift. When I opened them up, I instantly fell in love with the idea of creating ingredients into bite-sized pieces that could be shared with friends and family.
Melt In Your Mouth Shortbread Cookies
Ingredients
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup butter softened
Instructions
- Preheat the oven to 375 degrees F.
- Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour.
- Beat on low for one minute, then on high for 3 to 4 minutes.
- Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
Give these melt-in-your-mouth shortbread cookies a try, you will not be disappointed. I like to roll delicate and soft cookie recipes in fine sugar and use a fancy, thin cookie cutter to add the fun patterns! They were just what I remembered. One thing to keep in mind. They move off the pan easier when they are almost to completely cool. they tend to fall apart if moved before cool.
Credit: Allrecipes.com
