Shortbread Meltaways | Recipes

Shortbread Meltaways

(145) Ratings:
Prep Time:
Baking Time:
Makes:48 cookies

Your kids will love helping to make these delectable bite-sized shortbreads filled with chocolate chips, and they’ll love helping to eat them even more.


1 cup 250 mL butter, softened
1/2 cup 125 mL icing sugar
2 tsp 10 mL vanilla extract
1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL corn starch
3/4 tsp 3 mL baking powder
1/4 tsp 1 mL salt
1 cup 250 mL toffee bits


  1. Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  2. Beat butter, icing sugar and vanilla in a large bowl until creamy. In a separate large bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in toffee bits and remaining flour mixture.
  3. Tip

    Have your kids measure and mix the ingredients together! Your older kids can lead the recipe by reading out the next directions.

  4. Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart.
  5. Tip

    Get your kids to roll the dough into logs or balls, or simply roll it out flat and use cookie cutters to make fun shapes.

  6. Bake in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired.
  7. Tip

    While the cookies are baking, have your kids cut out stencils for when they dust on the icing sugar. They’ll delight in the fancy designs they can create! Doilies can also make great stencils too!

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