🍞Shelagh's Shortbread Cookies
by Ben (@Ben Silver)
Traditional shortbread cookies with a tender, buttery texture
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
Sign in to track progress and use timers.
- 0.5 cupcorn starch
- 0.5 cupicing sugar
- 1 cupflour
- 0.75 cupbutter(softened)
Instructions
- 1Sift together corn starch, icing sugar, and flour.
- 2With wooden spoon blend in butter until soft, smooth dough forms.
- 3Shape into 1 inch balls. If dough is too soft to handle cover and chill 1 hour.
- 4Place 1 1/2 inches apart on untreated cookie sheet, flatten with lightly floured fork.
- 5Alternatively roll dough to 1/4 inch, cut into shapes with cookie cutters.
- 6Decorate with candied cherries, coloured sprinkles or nuts, if desired.
- 7Bake 300° for 15 - 20 minutes or until edges are lightly browned.
- 8Cool on wire rack.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.