Buttered Shortbread Cookies

“These Butter Shortbread Cookies are the easiest, the most flavorful shortbread cookies I’ve had the joy of making. They’re light, fluffy, melt-in-your-mouth tender, with just the right amount of crispy bites. They’re great for freezing or gifting.”

Buttered Shortbread Cookies

Servings – 24 Prep Time – 10 Minutes Cook Time – 15 Minutes

Ingredients:

• 1/4 cup corn starch

• 1 1/2 cups all-purpose flour

• 1/2 cup confectioners’ sugar

• 1 cup butter, softened

• Maraschino cherries, drained & cut in half, optional

• Confectioners’ sugar, sanding sugar for dusting, or sprinkles optional

Instructions:

Preheat the oven to 375˚F.

Whip butter with an electric mixer until fluffy.

Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes.

Drop cookies by spoonfuls or use star tip and piping bag to make swirled designed shape.

Place 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes in the preheated oven.

Watch that the edges don’t brown too much. Cool on wire racks.

Serve with tea or coffee.

"The perfect light, crisp yet crumbly cookie. Great with tea or coffee. Dip 1/2 or the bottom in chocolate for an extra special treat!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.