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Easter Shortbread Cookies

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  • Author: Sandra Flegg
  • Total Time: 25 minutes
  • Yield: 24 cookies


1 cup all purpose flour

1/2 cup cornstarch

1/2 cup powdered sugar

3/4 cup butter

Sanding sugar in pastel Easter colors


  1. Preheat oven to 300°F. Line two baking sheets with parchment paper. 
  2. Sift together all-purpose flour, cornstarch and powdered sugar. If you don’t have a sifter, place the ingredients in a large mixing bowl and give it a really good whisk or mix with wooden spoon.
  3. Using a wooden spoon, or with clean hands, blend in the butter until a soft dough forms. Do not overwork the dough. As soon as the dough forms, shape it into a ball. 
  4. Shape dough into one inch balls and place a few inches apart on baking sheet. They will spread a little as you flatten them with a fork.
  5. Press down lightly on each cookie with a floured fork. Sprinkle with sanding sugar or sprinkles. I have really been enjoying Ann Clark’s sanding sugar. It is very light and has a beautiful sparkle.
  6. Bake in 300°F oven for 15 to 20 minutes. I took my cookies out in 17 minutes and let them sit on the cookie sheet for two minutes before transferring to a cooling rack and that was perfect.


Storage Instructions: Store shortbread in an airtight container for 7 to 10 days. Using parchment paper to separate the shortbread cookies layers is a good thing to do for easy serving.

Freezing Instructions: Cooled shortbread cookies may be frozen between layers or parchment paper in a freezer-safe container for 2 to 3 months. 

  • Prep Time: 10 mInutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American