Grandma’S Shortbread Cookies – a delicious recipe with Cornstarch, Icing Sugar, Flour, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Sift together corn starch, sugar and flour. With a wooden spoon, blend in butter until a soft, smooth dough forms.
2
2. Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork. Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.
3
3. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
4
4. Bake at 300u00b0F (150u00b0C) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.
5
Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Curve into crescent shapes. When baked and cooled, dip ends in melted chocolate.
533
kcal
Calories
35
g
Fat
53
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 cups Cornstarch, 1/2 cups Icing Sugar, 1 cup Flour, 3/4 cups Soft Butter.
Yes, Grandma’S Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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