Pan Shortbread

READY IN: 35mins
Recipe by KennKonn

This one beats my mom's recipe hands down. I can't even tell you where I found it but I have used it for years

Top Review by Mikado

I just wanted to thank you for sharing an amazing recipe. I had been trying different shorbread recipes for years and haven't quite found "the one" until now. I made it and my husband cound't stop eating it. I will need to make more. Please if you have anymore killer recipes like this, can you let me know. You helped to ease my Christmas woes this year and added a keeper to my files. You're the best. Thank you.

Ingredients Nutrition


  1. Mix butter until light and fluffy.
  2. Add sugar and beat again till light and fluffy.
  3. Sift together flour and corn starch.
  4. Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
  5. Continue to combine flour into mixture until all is gone. Mix well.
  6. Dump dough onto a clean medium sized cookie sheet with sides.
  7. Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
  8. Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
  9. Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
  10. When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.

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