Ingredients 3 cups butter, softened

1-1/2 cups confectioners' sugar, sifted

4-1/2 cups all-purpose flour

1-1/2 cups cornstarch

Nonpareils and/or halved candied cherries View Recipe

Directions In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets . Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

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Test Kitchen Tips Cornstarch in cookies? Its inclusion lends these shortbread cookies a lovely tenderness. Unlike chewy sugar cookies, shortbread cookies are tender and crumbly. Check all of our favorite vintage shortbread cookies. To bump up the flavor, use salted butter and try adding a teaspoon of extract. We like vanilla and almond. These delicious, buttery cookies are just asking for elegant add-ins such as lavender flowers or lemon zest and thyme.

Nutrition Facts 1 cookie: 39 calories, 3g fat (2g saturated fat), 7mg cholesterol, 20mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.

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