Shortbread Meltaways | Recipes

Shortbread Meltaways

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

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