Melting Shortbread Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Steps:

• Preheat oven to 350°F.
• Combine all ingredients and mix for a FULL 10 minutes.
• Yes, I said a full 10 minutes!
• Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
• I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
• Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
• Decorate with maraschino cherries or sprinkles if you feel fancy.
• Bake for approx 15 minutes or until bottoms are very lightly brown.
• Watch that the tops don't turn brown!

Steps:

• Melt butter over low heat, allow to cool slightly.
• Sift icing sugar and cornflour into bowl, add sugar.
• Add butterand vanilla, beat mixture until thick and creamy.Add sifted flour, mix well.
• Press mixture into 18 cm x 28 cm (7in x 11in) baking pan (lamington tin in AUS), smooth over with a spatula; mark into fingers with sharp knife.
• Prick each finger decoratively with a fork.
• Bake in moderate oven for 30 minutes or until light golden.
• Cut into fingers while still warm. Cool in tin.
• BEST SHORTBREAD EVA! :D.

Steps:

• cream butter and add sugar until creamy.
• sift flour and cornstarch and add.
• whip together about 10 minutes until mixture is fluffy.
• drop from teaspoon and decorate with cherry pieces.
• bake at 325 degrees on ungreased cookie sheet for 15-20 minutes.

Steps:

• Cream butter until smooth.
• Gradually add sugar, beating until light and fluffy.
• Beat in flours.
• Form into 1 inch balls and place on baking sheet.
• Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
• Cut with cookie cutters and place on baking sheet.
• Bake at 325°F for 15 to 20 minutes or until lightly browned.
• Cool on rack.
• Store in air tight container.

Steps:

• Cream butter.
• Add icing sugar & cornstarch & beat on high until fluffy.
• Add vanilla & pinch of salt.
• Add flour and beat mixture until light and fluffy.
• Roll dough into small balls and place on cookie sheet. Dough will be very soft and sticky. Flatten with palm of your hand, lightly floured.
• Decorate with red sprinkles.
• Bake at 300 F for 10 minutes.
• Makes about 5 dozen cookies. Freezes well.