This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Melt - In - Your - Mouth Shortbread

butter, softened

confectioners' sugar

cornstarch

all-purpose flour

Preheat the oven to 375 degrees F (190 degrees C).


Whip butter with an electric mixer until fluffy.  Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.


Bake for 12 to 15  minutes in the preheated oven.  Watch that the edges don't brown too much. Cool on wire racks.


These are definitely melt in your mouth.  They were just what I remembered. One thing to keep in mind.  They move off the pan easier when they are almost to completely cool.  they tend to fall apart if moved before cool.

These are oh-so-good! I find with these that in order to achieve the golden brown bottom, I had to remove them from the over just before they were starting to brown, because you need to let them sit on the cookie sheet for a couple of minutes before removing them, so they don't break apart. This achieves your golden brown bottom.

OH MY GOODNESS!!  these cookies are TO DIE FOR!!  It is very important that you whip the  out of the butter....turn on the mixer, and walk away....let it whip for like 20 minutes...add the rest of the ingredients, and whip it some more...
After they are baked....they really do MELT in your mouth....MMMMMMM....by far, the BEST shortbread I have ever made!!

Excellent!!! 

I have always wanted to make whipped shortbread and these were great.  I ate it warm and it did NOT crumble like some of the reviews said.

Here's what I did:
WHIP the butter a lot on high. Then beat the other ingredients in on high for several minutes - it should be a whipped white color - almost like a 'coolwhip' type look.  

I added a little extra sugar for added sweetness (about 1/8 cup more).  

I put hershey kisses in the center of some, green candied cheries in others and I left some plain! 

ENJOY!! Yum.

I wish I could give more than 5 stars.  This was by far my favorite of all the cookies we made this year.  I topped them with a tiny amount of icing and Christmas sprinkles, just to make them prettier.  One thing I learned while making them is: the batches I left in the oven a minute longer were a lot less likely to fall apart.  The first batch I made, about half of them crumbled apart while removing them from the cookie sheet, but after that, I just added a minute to the baking time and it seemed to solve that problem.  I will be making these bad boys EVERY year!!

I must admit that I don't care for this recipe.  However, I am the minority!  Every person that eats these absolutely loves them.  I make them all of the time for those 2 reasons too!  (This way I don't pig out on cookies.)  :) I place the dough for these in a pastry bag and pipe them out using the largest star tip, they turn out really pretty.  I have dipped them in chocolate and added sprinkles and they look great.  Yesterday I added the rind from an orange for a citrus-y flavor, it was very subtle but well received.  These cookies do honestly melt in your mouth, they are a cinch to make and are fairly inexpensive to prepare-what more could you ask for in a recipe?  Thanks for sharing it!

This was a Great Recipie.  I Loved it.  I only baked it for 8 min and when I made some on the non stick cookie sheets they burned within 5 minutes.  I won't use the non stick pans again as they were dark on the bottom and not fully cooked on the top.  I will make these again :)

While surfing this site for ideas for Christmas food gifts, I found this wonderful recipe. It truly is melt-in-you-mouth tastey! The second batch I made by pinching off a piece of the dough about the size of your little fingernail, rolling it into a ball, then baking. When cooled I frosted them with a butter, lemon juice, powdered sugar frosting! Yum Yum

Yes,  they melt in your mouth.  But they have no taste.  Would not make these again.

Excellent Shortbread Cookies! I use 1/2 unsalted and 1/2 salted butter. We love cranberry/orange flavors and these were delicious with 1/2 cup chopped dried cranberries and the zest of an orange folded in with a simple glaze of powdered sugar, orange juice and zest. I used a small ice cream scoop and baked for 11 minutes and they are perfect. Allow them to cool on the sheets for 4 - 5 minutes before moving to racks to cool completely. This is one of our favorite holiday cookies. Thanks for sharing!

10 STARS.  I've been making 'Kay's Shorbread' from this site for a few years and thought I had my master recipe, but then tried this just recently and was so pleasantly surprised that it topped the other recipe.  The powder sugar/cornstarch makes this cookie melt-in-your mouth. There is absolutely no alterations needed. I also made it once with the additiona of vanilla extract but it took away from the true butter flavor - the way it's supposed to be.  So this is truly a perfect recipe - ingredient porportions and all. I have also added walnuts on top or minced candy ginger for added flavor and variety.  The nuts adds a nice texture and appearance. You can use chopped raw nuts and push it gently onto the dough and will roast while it's baking. I also do NOT make drop cookies.  I bake this in porcelain dishes (8x8) and cut into wedges or squares.  Metal dishes don't brown as well as porcelain.

This a variation on the Melting Moments cookies from the yellow Argo Cornstarch box of the early 1980s.. that my children LOVED and are now making for their families!  Genius recipe! use good (sifted) cocoa for about half the flour for true melting magic... or sub a good quality peanut butter for half (or more) of the butter (DO NOT USE MARGARINE) and they become a bite of heaven.  Easily tinted to match a bit of extract for different flavors, and with or without frosting, sprinkles, etc. they are wonderful, easy, and convince your children, grandchildren, friends (and anyone else lucky enough to grab a couple) that you are a kitchen faery queen!  Use real butter, beat and beat, parchment paper helps a lot, and a small scoop is the world's BEST kitchen investment... cook magic and enjoy!

I'm not a huge shortbread fan, but thought I'd give these a try these on my friend who really loves shortbread... I did make a few changes (which I don't normally do)... they were: 1 tsp almond extract, 2 tsp vanilla extract, 1 T packed brown sugar.  I think that really cut out the "powder" like consistency a lot of people get with these cookies.  I also lowered the temp to 350 and they baked for only 12 min... PERFECT! These DO melt in your mouth and they are excellent!!!  I will be making these a lot in the future!

I know this recipe as 'Whipped Shortbread' and yes it is excellent. The secret is in whipping the butter. I whip the butter with an electric mixer for at least 15-20 minutes before adding anything else. The flour should be added at the end in batches stirring well between each addition.
I like to add Xmas sprinkles on top before baking - they do have to be pressed into dough otherwise they just fall off.


Yum!  Used my small cookie scoop, which sized them perfectly!  Baked on parchment paper lined pan at 350* for 13 minutes = perfect in our oven.  Just until the bottom edges started to brown.  Did half plain and half with almond (1/2t for half the batter) and the almond ones were our favorite!  So good!  And I followed many reviewers suggestion to whip the butter for a long time.  Many recommended 15 minutes; I probably did 5-8 minutes.  I didn't tell my husband what these cookies were.  I just gave him one.  His reply?  "Mmmm...they melt in your mouth!"  ;-)

the key with this is in the mixing..whip up the butter for at least 15 mins before adding the sugar, then whip it up again for at least 15 mins. then add the cornstarch and whip it up again...the result is definately going to melt in your mouth! 

I make these to sell at our local Christmas market and they are a huge hit. Be sure not to overcook them as they can turn a little dry.

These cookies are very good, and sure do melt in your mouth, literally! I don't think my oven runs hot, but I only baked these for about 10 minutes before the edges started to get really golden brown. Another slight problem I had was they really spread, which I wasn't expecting. Next time I will chill the batter, maybe that will make a difference. I used a pastry bag with a large star tip to pipe small circular cookies and placed halves of well drained maraschino cherries in the center, and sprinkled colored sugar around the edges. They did turn out really pretty, but it took me a few tries to get the size just right because of the spreading. Also, I found them a bit difficult to store. I placed these in tins for the holidays, and when I went to make up my trays, I couldn't even pick them up, they just about crumbled. They are very delicate. All in all, they are delicious cookies and I will try these again. This was my first time making shortbread, so I'm sure some of these problems I had encountered was because of that. Thank you for the recipe :)

If you wrap the dough around a chocolate kiss before baking, it makes them almost heavenly.. I will bake batches of these at Christmas time because they also freeze very well..

These were so simple to make and very yummy! I got exactly 24 cookies out of the recipe. I baked them at 350 degrees for 10 minutes, and I whipped the butter for 10 minutes in my KitchenAid. The dough felt so airy and light before baking. For decorating, I used a simple glaze and multicolored sprinkles. To make the glaze: Mix 1.5 cups powdered sugar, 2 tablespoons water, 1 tablespoon softened butter, 1 tablespoon light corn syrup, 1/2 teaspoon vanilla (or almond) extract, and food coloring if desired. Once powdered sugar is moistened, mix on medium speed until glaze reaches desired consistency. Add more water, if needed.

Little cookie update... I took my first batch of these babies to work and not only was I pressured into surrendering the recipe, but I even got a marriage proposal! If that's not the sign of a fantastic cookie, I donno what is!! 5 HUGE stars!

Interesting texture &amp; taste not bad but not Wow either...Must have milk with them they are very dry..Will be dipping them as well as next time I will try adding vanilla for flavoring

Oh my goodness!!!  I never comment on recipes, but I HAD to comment on this one!  I just made a batch and am watching my husband inhale his fifth cookie!  They really do melt in your mouth!  We LOVE them!  Thank you so much for sharing this recipe!  I will probably be making another batch in the morning since I don't think there will be any left from tonight (and my batch made 24)!!!
Oh, I forgot - I did reduce the cornstarch to 1/4 TEASPOON - simply because I didn't have enough in my pantry . . . worked GREAT!

I've been using this shortbread recipe for years, and I've noticed a few things.  1. if your shortbread is crumbling too much, try whipping your butter less next time. 2. your shortbread will crumble more if you add vanilla or salt.  3. for an interesting twist, try substituting some brown sugar for some of the icing sugar. it adds kind of a caramel twist.  4. the cookie dough is fabulous in ice cream because there aren't any eggs in it! 

These were Excellent. I did increase the confectioner's sugar by a couple tablespoons as I wanted a little sweeter cookie. Baked at 350 for ten minutes in my oven. Word of warning for those who (like me!) haven't made shortbread cookies before, even though there is no baking powder or soda in these, no leavening at all, they will Still puff up and out on the cookie sheet so don't put them too close together, I learned the hard way =). These really are great though, not too sweet, melt away completely in your mouth. They are much better once cooled than warm out of the oven imo. Thanks for a great and simple recipe!

This was fantastic cookie --- looks pretty &amp; melt-in-mouth goodness as advertised.  Followed tips of others... let mixer run for 15 min when whipping butter &amp; added 2 tsp almond extract to mix.  I piped on to cookie sheet with pastry large tip &amp; pressed 1/4 maraschino cherry in middle before baking.  Brought to cookie exchange &amp; used camera phone for quick picture on recipe card ...included on web site.  Got to try it!

Great recipe - but best when used as a base, and other ingredients are added for extra flavor. I've tried adding 1/2 cup milk chocolate chips and 1/2 cup crushed Skor bits, which was yummy. I've also tried adding almond extract and slivered almonds, which was great too. These cookies always disappear within a day of making them.

I usually double this recipe and freeze them.  They taste best right out of the freezer, and so convenient when company comes.  I add 1 1/4 tsp vanilla to a doubled recipe.  The big difference is cooking temperature and time:  Bake at 275 degrees for 35-40 minutes until golden.

This is almost exactly the recipe my mom passed on to me.  The only difference...garnish with a maraschino cherry sliver then and bake at 300 for 20 minutes.  It's really important to use room temperature butter and to whip them until the batter is icing consistency!  It feels like it takes forever for the dough to whip light and fluffy, but it eventually does, and then they really do melt in your mouth.   I use the small pampered chef cookie scoop and can get 3 doz out of a recipe as long as I whip it long enough.

Wow, these really do melt in your mouth! I added an extra 1/8 cup of sugar and a tsp. of vanilla extract. I whipped the butter first in the stand mixer for about 20 minutes and then added the other ingredients and mixed for another 10. Baked at 325 for 12 minutes. On some of them, I thumb-printed and added a bit of jam to the indentation before cooking--those were my favorite. Thanks for the recipe!!!

THESE WERE AWFUL....CRUMBLED IN MY HANDS AND DIDN'T TASTE GOOD...FOLLOWED DIRECTIONS TO THE T....

I've made this recipe a Yuletide tradition in my family.  Every year I make at least three batches, one plain and two lemon with a blackberry jam thumb print.  Just add a 1/2 tsp lemon zest and a few drops of lemon extract to make the best lemon shortbread ever!  I'm in the process of trying to convert this recipe to brown sugar.  I'll submit both the lemon blackberry and brown sugar as separate recipes when I get a chance.

I make a recipe very similar to this with 3/4 cup butter, 1/2 cup icing sugar, 1/2 cup cornstarch, and 1 cup flour.  Very easy to make and roll out or form into cookies.  Chilling the dough always makes things easier!

OMG! I just died and went to heaven! I followed the recipe exactly, except had the oven on 350, leaving them in the oven just 10 minutes.  I only whipped my butter for 10 minutes with a hand mixer.  I also added chopped pecans because I wanted to get rid of them.  I tossed one cookie in confectioner's sugar and tried it.  It tasted almost exactly like Archway's "Cashew Nougat" holiday cookies, only mine had pecans.  This recipe is exactly what I have been looking for since you can't buy those holiday cookies anytime of the year.  This recipe is a keeper! Thanks so much Jennifer!

Added 1/4 tsp vanilla to recipe.  When warm out of the over, drizzled a glaze of 3 tbsp powdered sugar and 1 tbsp fresh lemon juice.  Great change from the chocolate overload during the holidays!

This is a truly spectacular cookie recipe! Light and airy, it lives up to  its "melt-in-your-mouth" title! I just made some tonight, actually to use for thumbprint cookies, and I had to test it both ways. Without the jam, these cookies would be outstanding with tea, since they're fluffy, buttery and just sweet enough to  offset my favorite earl grey... With jam, they make for an extraordinary thumbprint (hint: put the jam in before you bake the cookie, not during or after - makes for a more integrated, non-messy, non-runny jam spot). I added half a cup more confectioners sugar, and an eight of a cup less flour, but I think it would work out fine without those additions and subtractions. I can't recommend this simple, wonderful recipe enough!

Wanted to try this recipe because I had never used an electric mixer on a shortbread recipe before.  With the first dozen, I plopped spoonfuls on the cookie sheet as per the instructions and they basically maintained their unattractive blob shape after baked.  On the second dozen, I used my hands to roll them into walnut-sized balls and gently pressed them into nicely shaped round cookies.  This made it easier to add sprinkles etc. before baking.  The flavour was not as sweet as my standard recipe, but was still pleasing.  I may choose to adjust the flour / sugar ratio next time.  The biggest advantage to this recipe over my old one is the ability to handle the dough and have it all stay together without crumbling and sticking to your hands.  I'd like to try rolling out the dough (perhaps after a bit of chilling) and use cookie cutter shapes for a more festive look.  NOTE:  I adjusting the cooking time significantly.  8-10 mins at 375 deg. worked for me.  My oven is new and of course cooking times should be adjusted according to personal preference.  12-15 mins would have burned them.  In summary, remember whatever size/shape you choose to place them on the sheet, is basically how they're gonna look after baking and watch the cooking time closely...oh and yes they melt in your mouth as I believe a shortbread cookie should!

I've used this recipe for years, I forget where I found it. I'm so happy to find it on here!! My favotite way to have thenm is with 1 tsp each o vanilla, cinnamon, ginger, nutmeg and 1/4 tsp cloves. Then ice them with a sugar cookie icing recipe....sooooo good. And you can pretty much put in anything you want and suit them to your taste....I'm going to try lemon soon...yummy. These are foolproof. :)

mmmmmmmmmmmmmmmm mmmmmmmmmmmmmmm mmmmmmmmmm!!!!!!!!!!!!! I'm no baker, but these turned out pretty darn good!  I added a tsp. of vanilla extract to the dough, and mixed the butter for a full 20 minutes before adding the additional ingredients.  I also refrigerated the dough for about 10 minutes to make it easier to work with when adding it to the cookie sheet.  I put them on a sheet with foil and lightly sprayed it so they wouldn't crumble when taking them off.  I garnished the second batch with some tiny red sprinkles... mmmmm mmmmm!!!!!  These tasted great the following day and were still pretty soft :)

A real winner. I sifted all the ingredients (minus butter) and used a cookie press to place them on the baking trays. A great shortbread. I really enjoyed the subtle amount of sweetness and texture. 

what am I doing wrong?!?!  My "dough" is the consistency of crumbs.... cannot get it to form into anything that could be dropped on a cookie sheet!!!!

I use this recipe, however I substitute Imperial Margarine for the butter and use a small baby spoon to make an indentation in the center of the uncooked cookie. I then add grape (or any other kind) of jelly in that spot. They turn out really flavorful and delicious! Also with any extra dough I roll it in crushed pecans before baking and then dust it with confectioner's sugar after they have cooled.

I tried this recipe on Saturday 2/13/10.  They are a melt in your mouth cookie. but to much taste of confectioner's sugar and cornstarch.  Followed recipe again but used 1 pkg of cream cheese that made them taste 100% better. I recommend trying it with cream cheese. The size of the cookie stays and does not spread out on cookie sheet as the original recipe does.

This recipe comes pretty close to Shortbread, but the traditional one is made with 1lb Butter, 2 Cups Sugar, and 4 Cups Flour.  I also make my Shortbread Jennifer's way but my recipe is a little different.



                                Maryann Skala

These were a hit so far this season - had to make two more batches.  Used hand beaters for 7 minutes to beat the butter (unsalted - for a purer taste) - and I omitted about 3 tbsp of flour (used organic unbleached white).  Found using a piping bag a quick and impressive way to shape these cookies (340 degrees and for 9 minutes) - sprinkled with icing sugar when cooled.  They are delicate - immediately after coming out of the oven I slipped the parchment on which they were baked, to my counter and didn't touch them until cool.  Great recipe.

I love this dough because it is so versatile.  I chose to add a little almond extract (just because I love it so much).  Then I rolled the dough into balls, rolled 1/2 in Valentine's sprinkles and placed a cherry in the middle.  The other 1/2 I rolled in colored sprinkles, baked, and then put a Hershey Kiss in the center.  I will admit the Kiss cookies would have been better without the almond.  There are so many possibilities, especially for holidays.

This is the best shortbread recipe I have ever used.  These are total melt-in-your mouth cookies and so simple to make. They are fool proof.
I omit the cornstarch; only because the first time I made these I didnt have cornstarch. And now that I know how well they turn out without it, I've never bothered to use it.
Tips: beat the butter and sugar together for at least 2 or 3 minutes. The same again when you add the flour. 

These are THE favourite at our house!

This is a very easy and quick recipe to make when you are in a hurry.  The cookies are pretty good.  Next time will add some vanilla extract for more flavor and when making them for a holiday sprinkle them with colored sprinkles.   Other than that they are good.

DELICIOUS.  ONCE THE SHORTBREAD COOKIES HAVE COOLED, I ICE THEM WITH FRENCH VANILLA CAKE ICING (BETTY CROCKER OR DUNCAN HINES) AND ADD A PIECE OF GREEN OR RED MARASCHINO CHERRIE IN THE CENTER OF THE ICING.  TASTES AND LOOKS GREAT.

I'll be using this shortbread recipe every year.  The dough was so easy to work with, delicious! The cookies didn't crack and were NOT dry tasting. I used rice flour instead of cornstarch, i had it on hand. I added 1 tsp of vanilla for extra flavor.  It did the trick.  Great recipe!

These were really good, definitely melt in your mouth.  When they were done, I iced them with 1/4 cup browned butter, 1 tblsp. of vanilla, 3 tblsp. of milk, then stir in powdered sugar to make a thick glaze.  I sprinkled green and red sugars on them.  The browned butter glaze was really complimentary to the cookie!

Tried this yesterday and...I'm still looking for that perfect shortbread for my kiwi friend.  I beat the heck out of the butter and the batter.  Added 1 tsp. vanilla and cooked at 350 for 13 minutes.  Some I sprinkled chocolate shot on top and some I topped with Heath bits.  They were ok but still tasted pretty floury to me.  I think I'll switch up next time - using less flour and more powdered sugar.

These really DO melt in your mouth. I hardly had to chew, lol! I followed the recipe but baked at 350F for 9 minutes. I rolled into little balls and flattened with a fork dipped in confectioners sugar (to prevent sticking) and pressed 1/2 a glazed cherry in the middle. I also used parchment paper for easy clean up. I tried follow someone's suggestion of using a piping bag, but the cookie dough was WAY to thick to pipe so my wrist was all shaky. Anyway, this recipe makes GREAT shortbread cookies!

YUMMMM. I added 1 tsp vanilla to the butter and whipped for 20 minutes. After adding the remaining ingredients I whipped for 15 more minutes. I piped quarter size circles on parchment paper and convection baked at 350 for exactly 8 minutes. Cool on cookie sheet, then remove. PERFECT!!!

Next time I'd use a bit more sugar - maybe 2-3  tablespoons.

Easy cookie to make.  Added squares of dark chocolate and/or hazelnuts to top of shortbread.  They were a melt in your mouth cookie.

This recipe was very good and very easy! The shortbread was more cookie than bar-like, which I had never had before, and was very light and buttery.

Melt-in-your-mouth is NO LIE!  Let cool completely, because, as previously stated, they do crumble.  I added finely chopped pecans for a sort of "pecan sandie" taste.  They work well for a cookie press, but aren't as stiff as traditional shortbread.  All-in-all...excellent cookie - very rich, but not overly sweet.

What a simple and delicious recipe.  You do have to be very careful with them because it is easy to burn them.  I burnt about half of them.  All of the ones I made using an Airbake cookie sheet turned out fine but regular cookie sheets made them extra crispy.  Very delicious though.

I have other shortbread recipes, but this is now my all time fav.  i added just maybe an 1/8 tsp. vanilla to the butter while whipping it.

I would never make these again.

They do melt in your mouth. Kind of. They crumble in your mouth. It's like... sand that tastes good.

It's not Christmas without these cookies at my house.  Delicate and perfect.  I use a cookie press to make pretty shapes and they make wonderful gifts (you just have to pack them so they don't break). I do use a hint of vanilla and a dash of cinnamon.

I might go so far as to call these heavenly! It's true, they melt in your mouth.  I followed the advice of others and creamed the butter alone for 10 minutes, and then after adding the other ingredients, beat the whole mixture for several minutes more.  I also added about 2 tsp almond flavoring  after adding the powdered sugar (this is a good time to taste the mixture to see if it's where you want it).  I used an OXO dough baller to shape the cookies, and they didnt't spread much. Great alone, or with  a thumbprint filled with preserves or a Hershey's kiss.  They look like velvet when they come out of the oven!

wow... very good recipe. I was impressed. I had no problems at all with the recipe... (although I had a little trouble keeping some of the cookies together when I took them off the cookie sheet... but I think its just because I was impatient, next time I'll let them cool a little longer first)  I would definitatily recommend this recipe!

These cookies tasted good, the problem was no matter how long or what temp I cook them at, they still crumble completely when I try to remove them from the sheet. I even let them cool completely.

I add vanilla to this recipe. Roll dough in small balls and flatten with fork tines. While still warm on cooling rack, sift icing sugar over them.

OH MY WORD!  Are you kidding me?  These cookies are amazing!!!!!  I didn't change a single thing.  I followed this recipe to the "T", and it is PERFECT! THANK YOU!!!!!

These cookies were quite good.  I added a small amount of both vanilla and almond extract to mine in fear that they would be tasteless if I did not.  I piped the cookies using a #32 large star tip into little rosettes to make smaller cookies, and sprinkled them with chopped chocolate covered almonds.  I baked them for 8 minutes until they were just barely brown on the edges.  Everybody seemed to love them and they vanished quite quickly.  I almost never eat/make shortbread, but if I do it again I'll be using this recipe.

So easy and delicious!  Make sure you beat 3-4 min until light and fluffy.  I added a carmel frosting once the cookies cooled and it was divine.  Received lots of compliments at holiday parties.

Yuck!  These cookies were so powdery.  They smelled like shortbread and looked like shortbread but I've never tasted shortbread like this.  Sure they melt in your mouth because they turn into powder.  I threw the whole batch in the garbage my husband wouldn't even eat them.



THIS RECIPE IS EXCELLENT. I DIVIDED THE DOUGH IN HALF AND ADDED GREEN FOOD COLOURING TO IT.  HAVE TO WATCH CAREFULLY THOUGH, BAKED IN ABOUT 7 OR 8 MINUTES.

Good but a little too much of a flour taste.

These are easy fab!  Added vanilla, rolled them into balls, flattened them with the bottom of a cup and put sprinkles and red glazed cherries.  Baked for 10 min at 350..melt in your mouth and were not crumbly!

Was alright! I didn't expect it to be THAT met in your mouth!!! This is the closest thing you will ever get to melt-in-your-mouth,in my opinion.  I think if it had a little more of a substantial ing. it would be great!! And it was also too buttery.  Of of that i guess i would have to say it was only alright! ...But it sure does make a pretty picture! =)

Wow. These are amazing, and pretty easy to make. We sprinkled with colored sugars. Important to bake at 350, I think instead of 375, and you'll have to check often because they go from not done to done in a short period of time. How many minutes it takes depends on the pan, really. I used two different pans. In one pan it took 15, and the other it took only 10. Just keep an eye on those edges and take out as soon as they start to turn brown and you'll be fine.  Also, whip that butter a LONG time. I think I let it go maybe 15 minutes on high. Once I added the other ingredients I think I let it go on high about 5 minutes after the initial minute on low. Everyone loved them.

I have been looking for a shortbread recipe that reminded me of my grandma's shortbread when I was growing up.  Well, I finally found it!  These cookies were so easy to make and they turned out amazing.  I love how they taste like butter - that was the taste I was after.  The only thing was that mine only took 8 minutes to brown, otherwise thank you for a great recipe!

they are wonderful, but like a lot of the other people who posted, I agree, the secret is in whipping them a long time...

These are quick, easy, and do melt in your mouth. Very impressed for such simple ingredients. After eating one that had just come out of the oven, I found they tasted better after they had been sitting out for a little while. I changed nothing about the recipe and used the same temp that it called for. I rolled them into small balls and baked for about 12 minutes. Topped with a little vanilla glaze just for fun..  Thanks Jennifer! 

baked around 10 mins, and bottoms were already too dark. maybe lowering oven temp to 350 would help. weren't crumbly, and overall had a nice flavour. you might want to flatten them a bit.

Wow these cookies are amazing I have made quite a few recipes from this site and always read the reviews but have never written one. I just had to with these cookies, I took one of the reviewer's advice and beat the heck out of the butter. They are truly delicious!!! and don't even need any icing. My Husband loved them and he's very critical of new things that I try.

These taste exactly like Melting Moments to me. They are very good though. I halved the recipe and added half a tsp of vanilla.

I gave these a few days before rating. I usually make my Grandmothers recipe for Scotch shortbread, which uses regular sugar and no cornstarch. These crumbled very easily after a few days when eating them. My husband said they tasted powdery. I do believe you can detect that they are made with cornstarch, he didn't know and tasted it. All my family said they like my Grandmother's recipe better. So guess I'll stick to that one, not that this one is bad, it is okay, just hers isn't as dry.

I was a little unsure of these cookies, thinking that they could use a little vanilla and salt. I still think that they do...next time I will put some in. I'm still giving these 5 starts though...they are incredible! The texture was awesome, they truly did melt in your mouth! My family loved these...they were honestly gone in minutes. To dress them up a little,  I mixed chocolate chips with some shortening, melted it up, and drizzled it over the cookies. I sprinkled them with little jimmies, and they looked great! The one problem I had with these, though, was trying to press it through the pastry bag as some reviewers did. The dough was really stiff, and they  didn't look all that great in the end. Next time, I will probably use a cookie press. Thanks for sharing...this one is a winner!!!!

A simple and enjoyable cookie with a wonderfully fine texture and a slightly sweet, buttery flavor. More of a butter cookie than a shortbread, in my opinion, because the texture isn't at all coarse like traditional shortbread, and they're not quite as full-flavored. Regarding the ingredients and process behind these, I liked them more with an additional 1/4 cup of confectioner's sugar. Powdered sugar is more voluminous than granulated sugar, and 3/4 cup powdered is equivalent to 1/2 cup granulated by weight. I also found that the texture is best when the butter is whipped until nearly white and when the dough is beaten for at least 4 minutes--tough work with a hand mixer, but worth it. Additionally, if one desires to make the dough ahead, it is better to pipe or shape the dough on a cookie sheet and then refrigerate, rather than refrigerating the dough before shaping. The texture of the cookies was a bit heavier when the dough was refrigerated and then shaped and baked.

These cookies are decent plain, and probably make a nice companion for hot coffee or tea, but they are a touch plain. I made my second batch more interesting. I drizzled some with dark chocolate and dressed others with melted vanilla chips and jimmies, which created a cookie reminiscent of classic circus animal cookies. Overall, enjoyable cookies, a little forgettable on their own, but quite good with a bit of accessorizing.

I found this recipe yesterday and made it last night. I was very excited to find a shortbread recipe that did not require rolling and cutting. These cookies are GREAT. I will be making more tonight for a cookie exchange this weekend. I have to take 10 dozen and this recipe allows me to do so with ease. Thank You.

Simply a fantastic recipe. I added a tsp of vanilla and lowered the oven temp to 350º. Put them through a cookie press to make them look pretty. Gorgeous texture!

These do melt in the mouth but they are a bit flavorless. I even added  vanilla extract, the double strength kind and it didn't give it much flavor. Some  cookies I sprinkled colored sugar on top,  others I added a mint M&amp;M and some I left  plain.

Exactly what it says - even looks like whipped butter when spooning it onto the pan - am going to save this one and believe me, I have tried a lot of shortbread recipes and never wanted to save them

This recipe is great! I added a little extra icing sugar, about 1/4 cup. But they truly do melt in your mouth and they are super easy to make. I will definatly make these again. I did however beat the mixture for about ten minutes so the it took on a whipped texture. The longer you beat the mixture the better!

Just made these...very quick and simple to whip up...definately need some sweet decorating just for a sweetness kick.  But the fact i burnt my tongue means there pretty good.  would definately make again

These truly do melt in your mouth; however, they were a little bland for me. I guess I am used to a sweeter shortbread.  I also wish I had flattened them slightly. These were quick to make. There is no way that these can be given away - or travel -  as they break apart very easily.

If I could give this 10 stars I would.  Wow!  Melt in your mouth is right.  Added some Vanilla extract to mixture before baking, and as suggested by another user, 350 for 9-10 minutes worked perfect. Not one fell apart. First dozen, made as is, 2nd made the raspberry jam imprints and 3rd dz I added mini chocolate chips to the dough. Made a little almond glaze to top them all. Over 1/2 were gone by the end of the night!!  LOVE these cookies! Oh so light!

Easy...yes!  Flavorless...yes! Won't ever make again.

Thanks for this recipe. Soooo yummy! I piped mine from a pastry bag, added a center of seedless raspberry jam, baked them, then a drizzle of cookie icing. My coworkers went wild...

LOVE IT! It literally does melt in your mouth! I whipped the butter at least 10 minutes before putting the rest of the ingredients in. Plus, i added a couple of tbsp of granulated sugar for a bit more sweetness. The dough may seem a bit too fluffy when raw, but the shortbread turns out perfect! LOVE IT!

good little cookies but a pain to make into balls, very sticky dough! drizzled chocolate over top for decoration.

Talk about EASY to make!  I made a batch of these and my husband couldn't stop eating them.  The rest, I brought to work and they were consumed with gusto in no time at all.  Several wanted the recipe for these delicious shortbread cookies, and they are indeed, melt-in-your mouth texture.

These shortbread cookies are simple yet elegant, and make a great gift.

melt - in - your - mouth shortbread

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Cost: $7.08 /serving

Author : Jennifer Wilton

Ingredients

Instructions

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