Since he can remember, my husband’s grandmother has been baking these delectable treats. The tastiest shortbread any of us have ever tasted, they are a family favorite. They are slathered in butter, covered in sugar, and cooked until perfectly crisp.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 2 cups butter, softened
- 1 ½ cups white sugar
- ½ cup confectioners’ sugar
- 1 cup cornstarch
- 3 cups all-purpose flour, divided
- 1 egg
- ¼ cup white sugar, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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
| Calories | 141 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 56 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
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?
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.
It turned out more like a sugar cookie than a traditional shortbread. Paul Hollywood was unimpressed.
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!
these were a big hit. Loved the ease of the recipe and the resulting smiles on my family faces when they ate them
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!
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.