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Perfect (And Easy!) Shortbread

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“This is from the back of the Canada Cornstarch box - I've been making it for years. Four ingredients, and it comes out tasting and looking perfect each time. For fun I like to add coloured sugar sprinkles for the holidays! (P.S. I learned how to bake with this recipe, so that tells you how easy it is!)”
READY IN:
1hr 5mins
YIELD:
24 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sift together the cornstarch, icing (powdered) sugar and flour.
  2. Blend in butter until a soft smooth dough forms.
  3. Shape into 1" balls and chill 30 -60 minutes.
  4. Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
  5. Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.

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