Crunchy Shortbread


I made these yesterday along with the Levain Mimic’s. I needed a baking spree, it’s been so long since I last baked. Also, I was dying to use my new cookie cutters. Aren’t the Mickey cookies adorable?!

I guess I must’ve done something wrong because these cookies turned out… crunchy.

I don’t know about you, but I’m not a fan of crunchy cookies. Especially not crunchy shortbread cookies. Sounds really gross…

I LOVE shortbread, but not crunchy shortbread. I like mine melty-in-the-mouthy =] But I just had to try these out because it only calls for FOUR ingredients! Now how often do we see a recipe that simple?

Whoa, just went back to the site where I got this recipe from. So I didn’t mess up this recipe, these cookies are actually supposed to be crunchy. I went back to the site and it emphasized that it’s “shortbread. short. bread. we’re not going for light and airy here”

I made around 60 of these cookies and I kept them in a huge glass jar. The jar started out half full. (I don’t get how anyone sees the jar as half empty) Then by the end of the day, the jar was 1/4 full because my grandma and aunt came to take some away. This morning, it was 1/8 and the afternoon today they were all gone! I asked my family who ate them all, and everyone said: “I didn’t do it!”

Who stole the cookies from the cookie jar?

I guess even though the texture was different from the usual type of shortbread, it is still a crowd pleaser.

Give these a try, they won’t disappoint.

Crunchy Shortbread
adapted from The Pioneer Woman (I LOVE her site)


  • 2 sticks (1 cup) and 2 tablespoons salted butter, softened (I only used 1 cup)
  • 1 cup Sugar
  • 2 cups All-purpose Flour
  • 1 cup (scant) Corn Starch


Preheat oven to 325 degrees. (I set mine at 350)

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter (I used my mixer) until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes. (I divided mine into two chunks)

Roll onto a lightly floured surface and cut into rounds. (Instead of flouring, I used wax paper to minimize the chance of drying out the dough). Place on a cookie sheet lined with parchment paper or a baking mat. (I never bother lining my baking sheets) Bake for 20 minutes. (Mine were done at 9mins cuz I set mine oven at a higher temp) Do not allow shortbread to brown; the edges should have the faintest golden tinge.

PS: it was my mom's birthday yesterday so I made her this. It says 'mom' in Chinese

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