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Shortbread Cookies - Recipe
Easy and delicious, this shortbread recipe can be altered.
I have used spelt flour and whole wheat flour in place of the white flour and the cookies have all turned out perfectly. So, feel free to use the flour of your choice for dietary preferences.
Topping choices are up to you as well. Sprinkles, dried fruit or even icing might be a fun addition.
This recipe sticks to the traditional shortbread, but add ons are welcome.
- 1 pound butter, softened
- 1 1/2 cups corn starch
- 1 1/2 cups icing sugar
- 3 cups flour
- Cream butter. Then add each ingredient and cream together one at a time. Roll the batter into small balls and press gently with a fork.
- Bake @ 325º oven for 12 to 15 minutes or until edges just start to brown.