I have a go-to shortbread recipe, but I came across this one that claimed to “melt-in-your-mouth” and I decided to give it a try. You can never have too many shortbread recipes, right?? This was super easy to make and they lived up to their claim – they did indeed melt-in-your-mouth. Don’t be deterred by the cornstarch in the recipe and give it a try!
1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose
- Preheat the oven to 375°F and line a cookie sheet with parchment paper.
- Whip butter with an electric mixer until fluffy. Stir in confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 – 4 minutes. Drop cookies by rounded spoonfuls from a medium cookie scoop onto cookie sheet.
- Bake for 12 – 15 minutes in the oven. Make sure edges don’t brown too much. Cool slightly on cookie sheets before carefully removing to wire racks to cool completely.
I decided to drizzle my cookies with some chocolate. I melted 1 cup of chocolate chips with 2 tablespoons of butter and used a pastry bag to pipe the drizzle on top.