One of the most “Christmas-y” holiday treats out there is shortbread cookies! You leave them for Santa, they’re on platters at staff Christmas lunches and dessert trays following Christmas dinner, and even though we know they are so bad for us, they are still so good! I personally judge a shortbread cookie by how well it melts away in your mouth! Earlier today I was looking up what goes into making one of those perfect melt in your mouth shortbread cookies and it turns out it shouldn’t be that difficult!
Try this recipe out for your next Christmas event!
1 Cup Butter
1/2 Cup Icing Sugar
1/4 Cup Cornstarch
1 1/2 Cups Flour
- Preheat the oven to 375 F
- Whip butter until fluffy.
- Stir in icing sugar, cornstarch, and flour.
- Beat on low for one minute, then on high for 3 to 4 minutes.
- Drop cookies by spoonfuls 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.
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