Grandma's Shortbread Cookies

Grandma's Shortbread Cookies

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sylvia bourque


This recipe is found on a Canadian cornstarch company's box.


★★★★★ 1 vote

24 cookies
30 Min
20 Min


How to Make Grandma's Shortbread Cookies


  1. Sift together corn starch, sugar and flour. With wooden spoon,
    blend in butter until a soft, smooth dough forms.
  2. Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle,
    cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm)
    apart on ungreased baking sheets; flatten with lightly floured fork.
    Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes
    with cookie cutters.
  3. Decorate with candied cherries, coloured sprinkles or nuts, if desired.

    Bake at 300°F (150ºC) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.
  4. To make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Curve into crescent shapes. When baked and cool, dip ends in melted chocolate.

Printable Recipe Card

About Grandma's Shortbread Cookies

Course/Dish: Cookies
Main Ingredient: Dairy
Regional Style: UK/Ireland

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