These are definitely melt in your mouth. They were just what I remembered. One thing to keep in mind. They move off the pan easier when they are almost to completely cool. they tend to fall apart if moved before cool.
These are oh-so-good! I find with these that in order to achieve the golden brown bottom, I had to remove them from the over just before they were starting to brown, because you need to let them sit on the cookie sheet for a couple of minutes before removing them, so they don’t break apart. This achieves your golden brown bottom.
OH MY GOODNESS!! these cookies are TO DIE FOR!! It is very important that you whip the out of the butter….turn on the mixer, and walk away….let it whip for like 20 minutes…add the rest of the ingredients, and whip it some more… After they are baked….they really do MELT in your mouth….MMMMMMM….by far, the BEST shortbread I have ever made!
Excellent!!! I have always wanted to make whipped shortbread and these were great. I ate it warm and it did NOT crumble like some of the reviews said. Here’s what I did: WHIP the butter a lot on high. Then beat the other ingredients in on high for several minutes – it should be a whipped white color – almost like a ‘coolwhip’ type look. I added a little extra sugar for added sweetness (about 1/8 cup more). I put hershey kisses in the center of some, green candied cheries in others and I left some plain! ENJOY!! Yum.
I wish I could give more than 5 stars. This was by far my favorite of all the cookies we made this year. I topped them with a tiny amount of icing and Christmas sprinkles, just to make them prettier. One thing I learned while making them is: the batches I left in the oven a minute longer were a lot less likely to fall apart. The first batch I made, about half of them crumbled apart while removing them from the cookie sheet, but after that, I just added a minute to the baking time and it seemed to solve that problem. I will be making these bad boys EVERY year!
I must admit that I don’t care for this recipe. However, I am the minority! Every person that eats these absolutely loves them. I make them all of the time for those 2 reasons too! (This way I don’t pig out on cookies.) ? I place the dough for these in a pastry bag and pipe them out using the largest star tip, they turn out really pretty. I have dipped them in chocolate and added sprinkles and they look great. Yesterday I added the rind from an orange for a citrus-y flavor, it was very subtle but well received. These cookies do honestly melt in your mouth, they are a cinch to make and are fairly inexpensive to prepare-what more could you ask for in a recipe? Thanks for sharing it!
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
- Ultimate Ham and Cheese Sliders: Flaky, Gooey, and Irresistible (Party-Ready Recipe)
Ultimate Ham and Cheese Sliders: Flaky, Gooey, and Irresistible (Party-Ready Recipe) Prep Time: 20 minutes Cook Time: 25-30 minutes Total Time: 45-50 minutes Servings: 12-24 sliders (depending on size — makes a big batch for crowds) Calories per slider (approx.): 250-350 (varies by ingredients) These aren’t your average sliders. Inspired by the photo — with … Read more - Colorful Rotini Pasta Salad
Recipe Overview • Prep Time: 20 minutes • Cook Time: 10 minutes (for pasta) • Chill Time: 1–2 hours (recommended for best flavor) • Total Time: About 1 hour 30 minutes (plus chilling) • Servings: 8–10 as a side dish; 6 as a main • Cuisine: Italian-inspired / Mediterranean • Difficulty: Easy (beginner-friendly) • Dietary … Read more - The Worst Lemon Bars Ever: My Hilarious Kitchen Disaster and What I Learned
Introduction We’ve all been there. You see a gorgeous photo of golden, perfectly set lemon bars with that irresistible sugary top, and you think, “This is going to be easy. I’ve got this.” Then reality hits. Your “bars” turn into a soggy, runny, inverted mess that tastes more like sweet lemon soup with cookie chunks. … Read more - Creamy Cheesy Beef Toast
IntroductionThis comforting dish combines crispy toasted bread with a rich, creamy beef and cheese topping. It’s simple, satisfying, and perfect for a quick lunch or cozy dinner. The creamy sauce melts beautifully over the savory beef, creating a warm and indulgent bite. Ingredients2 slices thick bread200 g ground beef or diced cooked beef1 tablespoon butter1 … Read more - Eat Garlic and Honey on an Empty Stomach for 7 Days
Eat Garlic and Honey on an Empty Stomach for 7 Days: A Simple Natural Wellness Habit If you are looking for a simple and natural way to support your health, combining garlic and honey may be worth trying. This traditional remedy has been used in many cultures to help boost immunity, improve digestion, and support … Read more