Grandma's Shortbread Cookies

Grandma's Shortbread Cookies created by Keith Cooke

This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Sift together corn starch, icing sugar and flour.
  • With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
  • Shape into 1 inch (2.5 cm) balls.
  • Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
  • Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
  • Decorate with candied cherries, colored sprinkles or nuts if desired.
  • Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
  • Cool on wire rack.
  • Tips:

  • Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
  • You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
  • If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
  • To make Crescents:

  • Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
  • Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
  • Twist into crescent shapes.
  • When baked and cool, dip ends in melted chocolate.
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RECIPE MADE WITH LOVE BY

@Kayla in Montreal
Contributor
@Kayla in Montreal
Contributor
"This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies."
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  1. Mary P.
    DO NOT MAKE THIS RECIPE !!! SAYS “1 CUP”. FLOUR ?? MADE THESE LASTNIGHT AND THEY TURNED OUT LIKE PANCAKES!!! RECIPE IS WRONG !! IT SHOULD SAY 3 CUPS FLOUR MINIMUM!! ????????
    Reply
  2. Keith Cooke
    Grandma's Shortbread Cookies Created by Keith Cooke
    Reply
  3. Keith Cooke
    I always use salted butter. To each his own. Otherwise, this is EXACTLY the recipe my mother used every Christmas. Candied cherries or maraschino cherries... almond slivers or even a single Smarties® candy on top for the younger generation. It's the perfect recipe for melt-in-your-mouth shortbread! Note: For those wondering about nutritional value, my mother got this recipe from a church recipe book back in 1955. Back then... well, things were different.
    Reply
  4. doreen.ouellet
    I’ve made these 100 times and love them. I was wondering if there was a nutritional content for these cookie. For example, grams of carbohydrates, sugar etc per serving. Thanks very much.
    Replies 2
  5. paula.hindes
    Can I have this recipe in grams rather than cups please
    Replies 2
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