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


  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.


  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.


  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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