Tested till perfect Grandma's Shortbread
Grandma's Shortbread
Photography by Yvonne Duivenvoorden

Grandma's Shortbread

These melt-in-your-mouth classics are always looked for on the Christmas cookie tray. Some Grandmas top each one with a halved glacé red cherry, or change the vanilla to almond extract and/or stir in 1/3 cup (75 mL) chopped slivered almonds.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe4 out of 5 based on 37 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 cookies


  • 1 cup 1cupunsalted butter,   softened
  • 1/2 cup 1/2cupicing sugar
  • 1/2 tsp 1/2tspvanilla
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupcornstarch
  • 1 cup 1cupall-purpose flour, (approx)
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In bowl and using wooden spoon, cream together butter, sugar, vanilla and salt until light; stir in cornstarch until smooth. Stir in flour just until combined. Chill until firm, about 1 hour.

Roll by scant 1 tbsp (15 mL) into balls; place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Dip fork in more flour; lightly press into cookies and drag across to make decorative indent.

Bake cookies in 300°F (150°C) oven until bottoms are golden brown, about 20 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.) Let cookies cool on pan on rack.

Nutritional Information Per cookie: about

cal 107 pro 1g total fat 8g sat. fat 5g
carb 9g fibre 0 chol 20mg sodium 25mg
potassium 8mg

% RDI:

iron 2 vit A 7 folate 5
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