Grandma's Melt in Your Mouth Shortbread Cookies
These cookies literally melt in your mouth and are the best shortbread cookies I've ever had. Grandma used to make them for us every Christmas along with her butter tarts and sugar cookies. You will love them!
- 1 Cup icing sugar
- 1 lb butter
- 1/2 cup corn starch
- 3 cups white flour
- 1 tsp vanilla
- Maraschino cherries (cut into quarters)
Level of difficulty Average
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Preheat the oven to 350 degrees
Beat the butter until it is whipped and then add the icing sugar, corn starch, flour and vanilla. Mix together really well.
Roll into balls if possible or drop by spoonful onto cookie sheet and then use a fork dipped in flour to press down the balls (press the fork down one way and then the other way so the fork lines are crossed; like you do with peanut butter cookies).
Now put a 1/4 of a maraschino cherry in the middle of each cookie and bake for 10 minutes
Watch cookies closely as they can burn quickly. Allow them to cool for 10 minutes before moving them to a plate. Enjoy!
These cookies freeze really well so you can make them ahead of time for Christmas to save on the work load around the holidays.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.