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Basic White Sugar Shortbread Cookies

  • Beginner
  • 3 -1/2 dozen cookies
  • 1 hr 20 min
Baking Success Or Baking Mess

Ingredients

1 cup butter, softened (no substitutions)
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup Fleischmann's® Corn Starch

Instructions

Preheat oven to 300°F. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.


Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).


Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.


RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.


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Reviews (3)

  • I found this hard and not melt in your mouth like shortbread should be. Won’t make again

    Tanya
  • Hi I have a recipe for Shortbread that uses icing sugar rather her than white sugar. I adapted it to gluten free by swapping out the normal all purpose flour for Bob Red Mill All Purpose Baking Flour I do notice I have to add a small amount of the gluten free flour until it’s the right consistency but they turn out OK. I roll the dough in logs & refrigerate until I’m ready to bake them. I slice it & bake. Once they are part I ally cooled I sift icing sugar over the cookies. Although they are good I still miss the original recipe but I’ve been gluten free for 6 years.

    If I am going to try your recipe for shortbread I thought I might use icing sugar in place of white sugar. Since I already have Bobs Red mill flour I will it but would another gluten free flour make them taste better. I don’t have much experience with gluten free baking. If I used a different gluten free flour would it taste more like my original cookies flavour? Do U think it would turn out ok using icing sugar & my flour or should I buy a different gluten free flour?

    Maureen McRae
 

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