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Holiday Shortbread Cookies

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“These cookies are from "Argo Corn Starch". They sound so good!”

Ingredients Nutrition


  1. Preheat the oven to 350.
  2. In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
  3. In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
  4. Add flour mixture, 1 1/2 t.
  5. lemon peel and vanilla; beat until well blended.
  6. [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
  7. ]Shape dough into 1 inch balls.
  8. Place 1 1/2 inches apart on ungreased cookie sheets.
  9. Bake about 10-12 minutes or until edges are lightly browned.
  10. Remove from oven; cool completely on wire racks.
  11. Store in tightly covered container.
  12. Icing:
  13. In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
  14. lemon peel until butter is softened.
  15. Add remaining 4 Celsius powdered sugar and beat until well combined.
  16. Add lemon juice and beat well.
  17. Decorate cookies with icing.

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