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Mini Shortbread Cookies

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“These are tiny, melt-in-your-mouth shortbread cookies that my daughter and I make every Christmas, and sometimes on Valentines day with red cherries and a heart shaped cookie cutter. As far as I can tell they are no-fail. I originally found the recipe on the back of a cornstarch box, but we make them differently than the instructions with a different yield.”
READY IN:
32mins
YIELD:
50 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees F.
  2. Sift the corn starch, icing sugar and flour.
  3. Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
  4. Roll out dough on a floured surface to 1/4" thick.
  5. Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
  6. Reform the leftover pieces of cookie dough to roll and make more cookies.
  7. Place cookies on a shiny cookie pan (preferably one of the insulated types).
  8. Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
  9. Bake at 300 degrees F for 17-18 minutes.
  10. These cookies do not turn noticibly brown.

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