Grandma’s Short Bread Cookies

My grandmother used to make these little shortbread cookies all the time. It is funny because the recipe as written has you shape them into balls and press down with a fork. I don’t remember them ever NOT in a heart shape. With icing on top. And they need the icing. I made a simple vegan buttercream and I like it when it hardens.

Today is valentines day and I figured I might as well try to recreate her recipe. This one should have been easy except for the fact that I didn’t have a half cup of all purpose flour left. Oops. I did a half cup of whole wheat pastry flour and a half cup of all purpose. I highly suggest just using the all purpose flour. These really need the texture of the plain flour. Also, watch the time. I made mine quite small, so they only took about 15 minutes to cook. I also didn’t cream the butter before adding the flour but I think it would help. I ended up using a splash of almond milk to get things moving but then had to put the dough in the fridge for a few hours because the almond milk made them too soft.

Grandma’s Short Bread
Makes about 3 dozen

1/2 Cup Corn Starch
1/2 Cup Icing Sugar
1 Cup All Purpose Flour (more if needed)
3/4 Cup Butter or Margarine

Mix the corn starch, icing sugar and flour. Blend in butter until a soft dough forms. The dough should be the same consistency as a drop cookie, add more flour as needed since some margarines have a higher water content than others. Shape dough into 1″ balls spead about 1 1/2 inches apart on an ungreased cookie sheet. Press down with a lightly floured forn. Bake at 300 degrees for about 20-25 minutes until edges are slightly browned.

Note: If dough is too soft to handle, cover and chill about an hour. I just roll mine and cut them in heart shapes.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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