If you are like me, you save a lot of links on Facebook. I have 42 saved articles, most of them are recipes I saved. I always think I will make them later but I never do. I saved this recipe for shortbread cookies on December 9, 2015 and I only made the recipe yesterday for the first time. 

Now that I have tried them, I am kicking my butt I waited 441 days to make them. They are amazing. Not only are they super easy to make with only 4 ingredients, they literally melt in your mouth. My boyfriend told me it was the perfect cookie, than proceeded to eat 6!

I don’t have a lot of baking supplies here. My house burned down in December and I have been staying with my man since than. Since he was surviving off toast and Lucky Charms when I met him, he doesn’t have much in the kitchen. Instead of a mixing bowl, I use a large Tupperware container for a bowl. I also don’t have an electric mixer, so I mix everything by hand.

Shortbread originated in Scotland, with the first printed recipe in 1736. Since the first electric mixer wasn’t invented until 1919, I felt pretty confident I could tackle this recipe without an electric mixer despite what all the comments and reviews said. I don’t need to spend $200 just to make cookies.

I am questioning whether or not to buy a cookie press. My only complaint about these cookies is how they looked when they came out of the oven. I can tell by the dough and how they baked that they would make beautiful cookies in a press. After one batch, I am still not ready to spend $50 on one. To be honest, I will probably ask for it for my birthday in May!

The most important step is to cream the butter. This helps incorporate air into the batter, giving a light and tender texture.  You can’t melt it, or they won’t turn out. Simply place the butter in a large bowl and use a wooden spoon or an electric mixer to stir or beat the butter until it is smooth, creamy and a uniform texture.


Than you can add in the cornstarch, icing sugar and flour. I added them all at once, instead of mixing them one at a time.

I was really unsure about the texture of the dough by this point. Seriously questioning whether or not they would bake correctly. It seemed to wet to form a roll and slice them. The directions said to drop by spoonful, so I did just that.

Looks weird right!!

The result? The most amazing cookies ever. I added a simple icing to them once they cooled, but they would stand up on their own, or with candied cherry pieces on top.



  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups all-purpose flour


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.