These shortbread cookies are AMAZING.


I got it from the Pioneer Woman’s blog. They taste divinely sweet and buttery, with a traditional crumbly and sandy texture that dissolves on your tongue. So indulgent!

Because the dough was a tad tricky to handle, I mixed in a few tablespoons of water. Then I cut them out into star and heart shapes, baked them for a bit more than 20 minutes (because I suppose mine were thicker than the ones made in the recipe) and devoured them. Simple and budget-friendly cookies. YUM.



  • 2 sticks Plus 2 Tablespoons Salted Butter, Softened
  • 1 cup Sugar
  • 2 cups All-purpose Flour
  • 1 cup (Scant) Cornstarch

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.
Check your oven sooner if it runs hot.