• Preparation Time 15 minutes + 1 hour refrigeration
  • Baking Time 20 minutes
  • Makes about 24 cookies
  • Freezing Excellent
  • Traditional Shortbread
    Traditional Shortbread

Ready.
Set.
Make.

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Ingredients

  • 1/2 cup corn starch
  • 1/2 cup icing sugar
  • 1 cup Robin Hood® Original All Purpose Flour
  • 3/4 cup butter, softened

Serving Size: about 24 cookies

Next

Directions

Serving Size: about 24 cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Mix corn starch, icing sugar and flour in a large bowl.
  • Blend in butter thoroughly with large spoon. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle.
  • Shape into 1 inch (2.5 cm) balls. Place about 1 1/2" (4 cm) apart on prepared baking sheets; flatten with lightly floured fork. Or, roll dough to 1/4" (0.5 cm) thickness; cut into shapes with cookie cutters.
  • Decorate with candied cherries, coloured sprinkles or nuts, if desired.
  • Bake in preheated oven for 15 to 20 minutes, or until edges are lightly browned. Time will vary with size of cookies.
  • Remove from sheets and cool completely on wire rack.
  • Variation: Orange Shortbread: Add 1 tbsp. (15 mL) grated orange rind to flour mixture. Shape into logs or crescents. Decorate with melted chocolate.
Finish

Finished!

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