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Nutrition Facts
Serving Size 1 dozen 135g Recipe makes 4 dozen)
Calories 698
Calories from Fat 418		(59%)
Amount Per Serving		%DV
	Total Fat 46.5g	71%
	Saturated Fat 29.2g	146%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 122mg		40%
Sodium 329mg		13%
Potassium 65mg		1%
Total Carbohydrate 65.4g		21%
	Dietary Fiber 1.4g	5%
	Sugars 14.9g
Protein 5.4g		10%
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Lennie's Special Shortbread

Recipe #14059 | 25 min | 10 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Lennie
Nov 10, 2001

This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too.

4 -5 dozen (change servings and units)

Ingredients

1 cup butter, cold
1/2 cup icing sugar
1/2 cup cornstarch
1 1/2 cups flour
1/2 teaspoon vanilla

Directions

1
Chop cold butter into chunks.
2
In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
3
Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
4
What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
5
Raw dough keeps well in the fridge for several days.
6
Shape rounded teaspoonfuls of dough into small balls.
7
Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
8
I often put coloured sprinkles or coloured sugars on top of cookies before baking.
9
Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
10
Yield: 40-50 cookies.

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Featured Reviews for This Recipe

From: rainbowbrush

On Aug 21, 2009

Thank you Lennie, I made this for my girlfriend as a gift at christmas time. She just love them, because I was able to make them Gluten free as she can not eat wheat. she has been missing her shortbreads. I used gf cornflour and icing sugar and you would not know that it was GF.

0 people found this review helpful

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From: mums the word

On Feb 11, 2009

Lennie, these are the BEST shortbread cookies I have ever made. This is the first time I have used cornstarch in shortbread too. The dough was simple to make in the food processor and it stayed together beautifully. Took Dee514's advice about the tin foil lined cookie sheets and that works great too. Thx so much for sharing your recipe. I will make this often.

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From: Dee514

On Dec 23, 2002

Lennie, These cookies are truly the best! So easy to make...I baked up a double batch for the cookie tray, and only had about half left when I put the tray together, LOL. I dipped half the batch (half way up) in melted semi-sweet chocolate.....WOW! They looked beautiful and tasted fantastic! Thanks so much for posting it. Oh, btw, all my cookie sheets have a matte finish, so I lined the sheet with tin foil (shiny side up), and that seemed to work out just fine....and no pan to wash

20 people found this review helpful

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From: Norahs Girl

On May 21, 2002

I,ve made this recipe several times now and its Wonderful.Its really got that wonderful Melt in the mouth Texture.For variation i,ve added some finely grated Leomon rind and sprinkled the biscuits with finely chopped pecans just presed into the tops prior to baking.

20 people found this review helpful

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