Lennie’s Special Shortbread

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4-5 dozen
  • About This Recipe

    “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.”

    Ingredients

  • 1cupbutter, cold
  • 1/2 cupicing sugar
  • 1/2 cupcornstarch
  • 1 1/2 cupsflour
  • 1/2 teaspoonvanilla
  • Directions

  • Chop cold butter into chunks.
  • 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.
  • 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.
  • 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.
  • Raw dough keeps well in the fridge for several days.
  • Shape rounded teaspoonfuls of dough into small balls.
  • 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).
  • I often put coloured sprinkles or coloured sugars on top of cookies before baking.
  • Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
  • Yield: 40-50 cookies.
  • Reviews

  • “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.”

  • “I had planned on making these last Christmas to put in gift baskets and never got around to it.Today I’ve been doing some baking and just felt like shortbread.These definitely are melt in the mouth morsels, and they will be going in this years gift baskets!”

  • “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 ;)”

  • “Shortbread is my absolute favorite!! This was very easy to make, anything I can make completly in my food processer is an automatic 5 stars! These melt in your mouth, so good with a cup of tea. I added some finely chopped pecans to part of the batch, and loved them. Thanks for this wonderful recipe!!”

  • “Lennie, I can sum up this recipe in one word–WOW!The shortbread “mixed-up” and “baked-up” beautufully!The result a melt in your mouth cookie.”

  • “Oh my! You bite into these and they just melt in your mouth. These have to be the BEST shortbread cookies ever! I made the double batch (this is a very easy recipe), and I put Christmas colored decorations on top before baking. These will make a pretty addition to the Christmas cookie platter. Thanks Lennie, this recipe will get used often!”

  • “Excellent shortbread recipe.I also made a batch of my old whipped shortbread recipe.They are quite similar yet different — if that makes sense!Thanks.”

  • “Wonderful Shortbread!I couldn’t use my food processor as it was not working, so I used my kitchenaid mixmaster – they turned out great!Very easy to make and the dough was very easy to roll into balls.I too added some sprinkles to the top.A delicious, soft, buttery shortbread!Thank-you for sharing!”

  • “Perfect!Has a nice buttery flavor and sandy texture. “

  • “I love this recipe. These shortbread cookies just melt in your mouth, they’re fabulous. Thanks for this recipe Lennie!!”

  • “I loveeeee these!!Shortbread is some of our favorite stuff — so delicious with either coffee or tea.My hubby is going out of town on business so I baked these up for him to take along with him and boy, is he a happy boy!The only shiny baking sheets I have are insulated and I made the first two sheets on these and it took over 19 minutes and never really did begin to brown 🙁 soooo… I changed over to my dark sheets and they cooked in 13 minutes and were picture perfect.The insulated cookie sheets are in our Salvation Army boxes ready to go :)Thanks again so very much for this absolutely perfect recipe!!Dianne”

  • “A light melt-in-your-mouth cookie! Simply delectable. Not too sweet. Made several batches to give away to family and friends.I added chocolate chips to the first batch for a work colleague with a sweet tooth, then simply usedvarious holiday-themed sprinkles on the other cookie batches to make them really festive and special; packaged them in clear plastic stemmed drink glasses, overwrapped with clear cling wrap for a really elegant presentation.
    Lennie, thanks for posting this yummy recipe.”

  • “Lennie, these are “melt-in-your-mouth” yummy!I made the mistake of tasting the dough before baking (which didn’t taste like much at all) and I worried that the cookies would be bland!Not so!I shaped the dough into 1 inch balls and then used small cookie stamps dipped in confectioners’ sugar.I sprinkled most the cookies with red and green sugar….a couple I just used colored sprinkles.The ones with sugar tasted great but I really didn’t care for the ones with just the sprinkles…I don’t think these cookies are overly sweet and need that bit of sugar on top.I got a little over 40 cookies and needed 9-10 minutes bake time.Thanks for sharing…everyone really loved these and they will be on all future cookie trays!”

  • “Wow, melt in your mouth shortbread.I made these for a cookie exchange and they were a hit.The family was complaining I only saved a dozen for them, so ended up making another batch.Thanks for posting Lennie.”

  • “Never made shortbread before, but all the great reviews convinced me to give it a try.This will be a permanent addition to my holiday recipes!Thank you, Lennie!These were so easy and so rich!just super with a cup of tea or coffee!I’m hoarding the ones that were left after the goodies were parceled out!”

  • “This has got to be the perfect shortbread cookie. The texture is unbelievable. Easy recipe too. Me and hubby were blown away by how good they were. Thank you so very much.Gibblet”

  • “Another perfect recipe by Lennie!!I have tried dozens of shortbread recipes but have not been able to find a no-fail recipe that’s easy to make – until now that is!Follow this recipe exactly & you’ll be so pleased with the results.Thanks, Lennie!!”

  • “These are great shortbread. I made two batches, the first just as the recipe. The second I added two teaspoons of lemon extract instead of vanilla. I iced them with a lemon icing. “

  • “Lennie, I made these shortbread cookies for Christmas gift baskets.Your recipe produces the most delectable shortbread I have ever eaten.Not too sweet; just perfect!They are delicious plain as well as with sprinkles or icing. When I wrapped the dough in wax paper, I made two equal logs.Later, I just sliced off 1/4-inch thick slices and baked them per your instructions.My family loved them so much that I have had to make 3 batches to get my gift baskets finished.Thanks for sharing! :-)”

  • “Wonderful, Lennie!There’s not much more I can add to what’s already been said about this shortbread!I followed the recipe exactly as posted, and the results were a light, buttery, melt in your mouth cookie!I added a few “Christmas” sprinkles to each cookie and they look great!Just one problem…… I can’t stop eating them!I made a double batch and am going to put them in the freezer.. RIGHT NOW!If I don’t, there will be none left for Christmas!Thanks for this tasty recipe, Lennie!”

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