Traditional Shortbread | Recipes

Traditional Shortbread

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Makes:about 24 cookies

These buttery, melt-in-your-mouth cookies are a tasty and traditional holiday favourite. Decorate them with green and red sprinkles for an extra festive touch.


1/2 cup 125 mL corn starch
1/2 cup 125 mL icing sugar
1 cup 250 mL Robin Hood® Original All Purpose Flour
3/4 cup 175 mL butter, softened


  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. Mix corn starch, icing sugar and flour in a large bowl.
  3. 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.
  4. 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.
  5. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
  6. Bake in preheated oven for 15 to 20 minutes, or until edges are lightly browned. Time will vary with size of cookies.
  7. Remove from sheets and cool completely on wire rack.
  8. Variation: Orange Shortbread: Add 1 tbsp. (15 mL) grated orange rind to flour mixture. Shape into logs or crescents. Decorate with melted chocolate.

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