Buttery Shortbread Cookies

Time: 35 minutes

Makes: 22 – 24 cookies

Music Selection – Jason Graae & Rebecca Luker – Tea for Two

Shortbread cookies melt in your mouth and are the perfect accompaniment for tea, coffee or milk. I have a vivid memory of visiting my great-grandmother in her cozy warm house, and she always served us strong tea with cookies to dip in. Cookies and tea for two… that multiple into four, five, six (and all the neighbors kids…)??? These are also, Santa’s favourites, or so I am told…


1 cup butter, softened, but not melted

½ cup icing sugar

½ cup cornstarch

Pinch salt

2 cups flour

Optional: 1 cup of chocolate chips & a little milk – to melt in microwave to dip cookies


Pre-heat oven to 325°F.

Line cookie sheet with parchment paper.

In bowl, beat butter until creamy. Sift icing sugar, cornstarch, salt and flour 3 times. Add a bit at a time to the butter, until forming crumbly ball. Place on lightly floured flat surface and knead flat to about 1/3 of an inch thick. Pressing down is important, so it does not crumble. Use cookie cutters to cut shapes or cut into rectangles about 1 inch x 2 inches. Bakes for 12 minutes, so bottom is lightly browned, but tops are still light. Let cool before transferring, as they will crumble.

Optional: melt chocolate and dip half of each cookie in the chocolate, let cool before eating!

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