Total TimePrep: 10 min. Bake: 40 min.
Makesabout 6 dozen
- 2 cups butter, softened
- 1 cup sifted confectioners' sugar
- 3-1/2 cups all-purpose flour
- 1/2 cup cornstarch
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture.
- Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.
Nutrition Facts1 square: 77 calories, 5g fat (3g saturated fat), 14mg cholesterol, 41mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.
Dec 30, 2019
I love a good shortbread and these are just that. Not too sweet but rich in buttery flavor. i used Kerrygold butter when I made these and they were perfect. i ended up baking up a second batch the next day as between my neighbors stopping by and my husband and i we devoured these.
Sep 3, 2017
Very dry and tasted like flour. Would be better with brown sugar and less flour.
Jul 3, 2017
These cookies are easy to make, delicious and not overly sweet!! Just right!!
Oct 2, 2016
I followed the recipe exactly, so I don't know what went wrong, but these were AWFUL! They were chalky and tasteless and turned to paste in my mouth. I won't be making these again.
Jan 2, 2016
These are wonderful! Next time I will try a slightly larger pan and cut into smaller 'sticks' and dip in Chocolate. Outstandingly easy and delicious!!!!
Aug 1, 2015
The best shortbread recipe, hands down!
Dec 14, 2014
Think I could add red and green sprinkles to this?
Mar 26, 2013
No comment left
Oct 3, 2012
No comment left
Sep 18, 2012
Wonderful recipe! This produces the absolute best tasting shortbread. It has just the right amount of sweetness accompanied by an amazingly delectable , rich buttery taste (but not too rich). This recipe makes exactly what you think of when you think of shortbread.