Tuesday, December 8, 2009


Shortbread is definitely my favourite Christmas treat. I have already eaten my quota for the entire holiday season!


1/2 cup cornstarch
1/2 cup icing sugar (icing sugar is the Canadian term for powdered or confectioner's sugar)
1 cup flour
3/4 cup butter, softened

1. Mix together dry ingredients.

2. Blend butter in with your hands until dough forms loosely into a ball.
3. At this point, I usually pop the bowl in the fridge for 15-20 minutes for the dough to chill a bit. You don't want to leave it in there too long, though, or you will have hardened dough that is impossible to work with.

4. Sprinkle a surface lightly with flour. Take a small chunk of dough and roll/flatten to about 1/4-1/2 inch thickness. They are a fragile cookie, so thicker is better to prevent breakage.

5. Cut into desired shape. Decorate as you will. Try not to think about what those odd, edible metalish things are as you decorate your Christmas trees.

6. Bake at 300 for 10-15 minutes. In my mom's oven I have found that 12 minutes is too short, 15 minutes is too long and 13 minutes is exactly right.

7. Allow cookies to cool for 5-6 minutes on the baking sheet and transfer to wire cooling rack.

Makes about 2 dozen. I often double this recipe and it works great.

This recipe is being shared at Tasty Tuesday, Tuesday's at the Table and Tempt My Tummy Tuesday.

1 comment:

  1. Oh - I can't wait to try this recipe! I love that it uses butter and not shortening ;) thanks, my friend.