Tested till perfect Shortbread Stars

Shortbread Stars

Buttery and flaky — what more is needed to describe this perfect shortbread?

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 34


  • 1 cup 1cupbutter, softened
  • 3 tbsp 3tbspcornstarch
  • 1/4 cup 1/4cupgranulated sugar
  • 1-3/4 cups 1-3/4cupsall-purpose flour
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In large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar. With wooden spoon, beat in flour 1/4 cup (50 mL) at a time.

On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using floured 2-inch (5 cm) star-shaped cookie cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper-lined or ungreased rimless baking sheets. Using smaller star-shaped cutter, make imprint in centre. Freeze until firm, about 30 minutes.

Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, for 40 to 50 minutes or until firm. Transfer from baking sheet to rack; let cool completely. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 80 pro 1g total fat 5g sat. fat 3g
carb 7g fibre 0 chol 15mg sodium 55mg

% RDI:

iron 2 vit A 5 folate 3
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