I can always tell when the holidays are upon us. My evenings become jam-packed and I spend my Sunday’s in the kitchen with Claudia. I’m talking 6 hours this past Sunday! It was pretty fun. My feet were killing me by the end of it though. I honestly don’t know how Claudia can stand in the kitchen for hours on end making dozens upon dozens of perogies at a time. She’s Superwoman. Somebody buy her a cape!
Last Christmas we ended up featuring a lot of the holiday baking items I enjoyed growing up. Today’s blog is no exception. These cookies are my Dad’s favourite – and for very good reason. They literally melt in your mouth. Literally. This is no joke people. They are the softest, most delicate shortbread cookie I have ever tried. And they are delicious and super, super simple to make.
With an electric mixer, whip butter, sugar, cornstarch and flour together on low speed first, then medium.
Do this for about 10 minutes.
Yes, seriously – 10 minutes. That isn’t a typo.
You want to ensure the mixture is whipped until light and fluffy.
This makes all the difference, trust me.
10 minutes.
Look at how fluffy that cookie batter is!
Spoon onto ungreased or parchment paper lined cookie sheet.
Place maraschino cherry in the center of each cookie.
Delicious!
Bake at 325 degrees fahrenheit for approximately 20 minutes.
Allow to cool on baking rack.
Serve and enjoy the soft deliciousness.
I don’t know about you, but when I think of shortbread, I think of the holidays.
Melt-in-your-mouth heaven.
Enjoy!
- 1 pound unsalted butter
- 1 cup icing sugar
- 3 cups all purpose flour
- 1/2 cup cornstarch
- Red and green maraschino cherries (optional)
- With an electric mixer, whip butter, sugar, cornstarch and flour together on low speed first, then medium. Mix for about 10 minutes. You want to ensure the mixture is whipped until light and fluffy.
- Spoon onto ungreased or parchment paper lined cookie sheet.
- Place maraschino cherry in the center of each cookie.
- Bake at 325 degrees fahrenheit for approximately 20 minutes.
- Allow to cool on baking rack.
- Serve and enjoy!
12 Comments on Melt-In-Your-Mouth Shortbread Cookies
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[…] Here is the link as I didn’t change a thing, other than the shapes on some. http://www.claudiascookbook.com/2011/12/12/shortbread-cookies/ […]
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Nancy
December 4, 2016 at 2:11 AM (7 years ago)I want to make the whipped shortbread cookies. It calls for icing sugar. Is that the same as powdered (confectioners) sugar?
Claudia's Cookbook
December 13, 2016 at 10:01 AM (7 years ago)Yes.
Shah
August 28, 2017 at 11:22 PM (7 years ago)Can i use thus recipe and make it like a thumbprint cookie and add my own fillings?
Bonnie Cecil
December 15, 2023 at 2:50 PM (4 months ago)I did it turned out great.
Bonnie Cecil
December 15, 2023 at 3:27 PM (4 months ago)Recipe for cookie is better to me than Thumb Print cookie. And Easier
Bela
December 15, 2023 at 11:48 PM (4 months ago)Is it 1 pound or 1 cup of butter
Louise
January 26, 2020 at 3:02 PM (4 years ago)Is it really 1lb butter or should it be 1 cup
Claudia's Cookbook
March 1, 2021 at 3:30 PM (3 years ago)1lb!
Annette
October 18, 2021 at 11:32 PM (3 years ago)I’m going to try the shortbread cookie recipe,but can I add some coconut flakes to the batter…
Claudia's Cookbook
November 2, 2021 at 10:15 AM (2 years ago)I’ve never tried but that’s a great idea. Let me know how it turns out!
Kim Hollenbeck
August 24, 2021 at 9:46 AM (3 years ago)Claudia;
I am going to make melt in your mouth shortbread cookies soon,can I put your ingredients in the stand mixer with a whip attachment.I have the all-purpose flour,icing sugar,but no marashino cherries,I have the cornstarch but no unsalted butter.I will buy those ingredients soon then I am going to make your cookies.