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Melt-In-Your-Mouth Shortbread

My favorite thing about these quick little shortbread bites is that they really do simply melt in your mouth. My second favorite thing is that there’s only 4 ingredients – all of which you probably have in your cupboard already.

Shortbread topped with Fudge Frosting

Melt In Your Mouth Shortbread

1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Whip butter and sugar together with an electric mixer until fluffy. Stir in cornstarch, and flour. Beat on low for one minute, then on medium for 2 minutes. I use a melon baller to make uniform cookie rounds and flatten them slightly with an offset spatula dipped in granulated sugar. Or you can drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  3. Bake for 12 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

I have served these plain, drizzled with chocolate and (like today) topped with Fudge Frosting.

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Comments

  1. wow! tried this recipe and the cookies are so good and rich! thanks for sharing, tonya!

  2. now i’m going to go take a nap.

Trackbacks

  1. […] or just eating with a spoon. What? Doesn’t everyone do that? Today, I piped it on top of my Melt-in-your-mouth Shortbread. I also used the extra to slap between two graham crackers – a super easy family favorite […]

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