Melt-in-Your-Mouth Shortbread

This shortbread recipe and those that follow fall into the “I’m only human” category. After icing the dark fruitcakes we made five weeks ago, wrapping presents, decorating the Christmas tree in the guest room, packaging up the fudges and candies and jelly and jam I’ve made as gifts, and preparing for today’s arrival of house guests, I am - shall we say? - a little too tired to make shortbread today! Nonetheless, I’m delighted to give you three of my very favorite shortbread recipes! The first came from the side a cornstarch package, too many years ago to count. But I’m blathering, Dollinks! Let’s talk shortbread!

Melt-in-Your-Mouth Shortbread: 

½ c. (125 mL) cornstarch

½ c. (125 mL) icing sugar (confectioners sugar or powdered sugar)

1 c. (150 mL) all-purpose flour

¾ c. (185 mL) butter (no substitutes)

Glacé cherries, drained, as required

Preheat oven to 300 deg. F. Sift dry ingredients together. Blend in butter. A food processor is ideal for this job. Chill dough 10-to-15 min. Roll into 1-in. balls, flattening with the flat bottom of a lightly floured drinking glass. Press a halved glacé cherry into the center of each cookie. Place ½-in. apart on parchment-covered baking sheet. Bake 20-25 min., or until edges are lightly browned. Makes 20-to-24.

For more shortbread recipes, see One Click: Shortbread.

Late Note: In the end, I just had to bake some! Here they are!

Baked fresh, ready for Christmas snacking,
my Melt-in-You-Mouth Shortbread!