Flower Shortbread Cookies

Makes 60
Flower Shortbread Cookies Image 1 Flower Shortbread Cookies Image 2


3 cups 750 mL white flour
1/2 cup 125 mL cornstarch
2 cups 500 mL butter
1 cup 250 mL icing sugar


  1. Beat butter and sugar until smooth.
  2. Seperately, mix flour and cornstarch.
  3. Add "dry" mixture to "wet" mixture in thirds.
  4. Form the mixture into 2 "logs", each about 4 cm in diameter.
  5. Wrap the "logs" in wax paper and place in the fridge.
  6. After at least 2 hours, remove the logs and slice into 32 cookies, each about 1/2 cm thick. (i.e. slice into halves 5 times)
  7. Place the cookies on an ungreased cookie sheet.
  8. Slice green and red candied cherries into slices and eigths (in half each way), respectively.
  9. Bake at 325F (160C) for 12 - 15 minutes. Remove the cookies when the edges turn golden brown.

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