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Canada Cornstarch Shortbread Cookies
These cookies aren’t delicate like whipped shortbread, they have a nice snap when you bite into them and still melt away in your mouth like a good shortbread should.
  1. Combine all ingredients in a glass mixing bowl (a plastic bowl works just as good, just don’t use metal)
  2. Shape the dough into 1″ balls. Flatten each ball with a fork and top with sprinkles
  3. Bake on an ungreased cookie sheet at 300 F for 20 minutes until the bottoms are very lightly browned
  4. Transfer to a paper towel-covered wire rack to cool.
Recipe Notes

Tips and Tricks:

  • Never use metal bowls or utensils. Not sure why, but this changes the cookies in an unidentifiable way
  • These cookies seem very susceptible to humidity. If it’s dry, add a bit more butter until the dough starts to stick together
  • the dough shouldn’t be too sticky, just enough so that you can roll into balls without it crumbling apart
  • Mix the ingredients with your hands. Just do it. It’s therapeutic.