Kristin Kotack

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A New Twist on the Old Fashioned Shortbread Cookies

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Making shortbread cookies during the holiday season was a favorite time for me as a child. I loved the time spent with my Mother and preparing for the family feasts ahead. I still love using cookie cutters it wouldn’t be Christmas without them. Instead of plain shortbread, I added some orange rind for some citrus zing! 

This recipe was adapted from my mothers shortbread and markbittmans shortbread variations


A New Twist on the Old Fashioned Shortbread Cookies

1 cup unsalted butter at room temperature
1 ¼ cup cornstarch
1 egg yolk (add 2 tablespoons grated orange rind)
1 ½ cups flour ( I used “djdd” gluten-free flour)
¾ cups icing sugar

Using a mixer or by hand, combine the butter and icing sugar, mix until smooth. Beat in the egg yolk and orange rind, flour, salt and cornstartch. Mix into a slightly stiff dough - don't overbeat.

STEP TWO : Form into a ball, wrap in plastic and put it in the frige around 30 minutes. Now it gets fun! … Clean and flour a large surface, roll out the dough to about ¼ inch thick. Using various cookie cutters, press into the dough - using it all up. (you will have to roll out the dough a couple times to use it all up). Transfer cut cookies to an ungreased baking sheet. Put the sheet in the fridge for another hour.

STEP THREE : Preheat your oven to 325. Cook for about 20min or until firm.

How do you like your shortbread?


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