Prep 15 mins
Cook 17 mins
These are tiny, melt-in-your-mouth shortbread cookies that my daughter and I make every Christmas, and sometimes on Valentines day with red cherries and a heart shaped cookie cutter. As far as I can tell they are no-fail. I originally found the recipe on the back of a cornstarch box, but we make them differently than the instructions with a different yield.
- Preheat oven to 300 degrees F.
- Sift the corn starch, icing sugar and flour.
- Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
- Roll out dough on a floured surface to 1/4" thick.
- Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
- Reform the leftover pieces of cookie dough to roll and make more cookies.
- Place cookies on a shiny cookie pan (preferably one of the insulated types).
- Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
- Bake at 300 degrees F for 17-18 minutes.
- These cookies do not turn noticibly brown.
A simple, easy recipe! I made these months ago for a lunch with friends during the Christmas holidays and forgot to review. The cookies are not too sweet and have a bit of a crunch (at least mine did!!) Baking time was right for my oven. I skipped the cherries and put a dab of frosting on top of the cookies. Yummy!
excellent! i followed the recipe exactly, then rolled into 40 mini balls, flattened a bit with my finger to form a well, baked for 15 mins, then while hot i added a teaspoon on lemon filling to the top. delicious! my boyfriend thought they were amazing and when i took them to the neighbors football party, they disppeared really fast! definitely a keeper!
this is one of my favourite quick shortbreads from the St. Lawrence Cornstarach box, made these for St. Patricks Day for the grandkids, with green shamrocks scattered over the tops.