Prep 10 mins
Cook 15 mins
I've searched high and low for a shortbread cookie recipe that melts in your mouth. When I was buying a package of Gay Lea butter one day, I found a recipe at the back of the carton. My long search was completed...I have found my recipe.
- 473.18 ml salted butter, sofened (margarine won't do)
- 236.59 ml icing sugar
- 118.29 ml cornstarch
- 709.77 ml flour
- 4.92 ml vanilla extract
- Preheat oven to 350°F (180°C).
- Line cookie sheat with parchment paper if possible.
- Cream butter.
- Sift together icing sugar, cornstarch, and flour.
- Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
- Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
- May decorate with small pieces of green or red cherries or colour sprinkles.
- Bake at 350°F (180°C) or 15-20 minutes.
- Stores well in covered tin.
The texture is great and the dough is easy to handle. Buttery and melt in your mouth, but not very sweet, so they definitely need a good sprinkling of sugar on top. I got almost 7 dozen cookies out of the recipe, though the yield listed is much less. I'm glad I didn't double it! Also, the directions say to cream the butter and then it says to add the butter to an electric mixer with the other ingredients. Not a problem for a seasoned cook, but I think a new baker would be confused by this, as the butter would already be in the mixer bowl where you creamed it. I used a piping bag to do these and it went very quickly (much more than a teaspoon of dough per cookie). Baked in a convection oven and they took about 25 minutes. All in all, I'm very happy with this recipe and will continue to use it...thanks!