Shortbread is one of the Hubby’s favorite Christmas cookies. Along with my rumballs, of course. You may be surprised by the amount of corn starch in the recipe. It’s not a mistake, it really uses a cup. What it does is make the cookie silky, just dissolving on your tongue, without giving an odd corn starch flavor. Note that this shortbread is not like a traditional Walker’s Scottish tablet shortbread, its a soft delicate cookie.

I recently was gifted an embossed rolling pin and have now designated it as my shortbread roller, along with imprinting gingerbread. I’m thinking a super thin glaze on gingerbread or chocolate shortbread would make the pattern stand out strikingly. 

For flat-topped shortbread cookies, I usually dip half a cookie in chocolate or cover it with a white and / or dark chocolate ganache and some sprinkles, but if you have time and inclination to do beautifully iced cookies, check out Sweet Sugarbelle’s designs, tips, and recipes.

A new addition to the shortbread fold are chocolate chip shortbread and chocolate chocolate-chip macadamia shortbread. For the chocolate chip version, add a cup of chips to the below recipe. I have plans to make Earl Grey Raspberry, Chai, Lavender, and more tasty varieties!

Lemon and Lavender Shortbread
Lemon and Lavender Shortbread

I tried my hand for the first time, at incorporating lavender into my baking. I made lemon lavender shortbread and it got the thumbs up from my guinea pigs. I added the zest of the 3 lemons and 3 teaspoons of culinary lavender to about one cup of the sifted flour and gave it a brief whiz in a small food processor, then added the flour back to the rest of the dry ingredients. The lavender does not taste like potpourri, it tastes actually quite citrusy with a hint of floral. It paired well with the lemon zest. For the chocolate chocolate-chip remove 1/2 cup flour and add 1/2 cup of dark cocoa, and add about a cup each of chopped macadamias and chocolate chips. 




  • 1 lb / 2 cups soft butter
  • 1 cup corn starch
  • 1 cup icing sugar
  • 3 cup flour


  • Beat the butter in mixer for approximately 5 minutes until fluffy, scraping down sides of bowl occasionally.
  • Sift the dry ingredients together.
  • Add the dry in portions to the butter in batches, mixing well.
  • Roll the dough out approx 1/4" thick between two pieces of parchment paper.
  • Transfer to a cookie sheet and place in fridge for minimum of an hour.
  • Preheat oven to 350°F.
  • Take out and use cookie cutter of choice and place on silpad (or parchment lined) cookie sheet.
  • Place cookie sheet into oven for approximately 15 minutes. You do not want to brown the edges!! (I put in for 11 minutes then go minute by minute with a close eye on the cookies.)


I had 3 cookie trays rotating at a time so one was coming out of fridge and going into oven. The baked cookies were cooling on another. Then when the cookies came out of the oven, placed the cookies from the fridge into the oven, transferred the cooled cookies to a rack, and put cookies on that cookie sheet then into the fridge.
Stores well in freezer.

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