Who doesn’t love shortbread? Add a little icing to the top and not only are they festive but downright delicious! Here’s my favourite recipe for these crowd pleasing treats!


  • 1 cup butter softened
  • 1/2 cup icing / powdered sugar
  • 1/2 cup corn starch
  • pinch salt
  • 2 cups flour

Royal Icing

  • 3 ounces pasteurized egg whites
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • Food Colouring as desired

Shortbread instructions

  • Beat butter until creamy
  • Sift icing sugar, corn starch, salt and flour several times to ensure it’s well mixed
  • Add sugar mix to creamed butter a little at a time and turn a wooden spoon
  • Once it’s a big clump you can’t stir anymore it’s time to move the dough lightly floured flat surface and knead until mixture cracks slightly – don’t overwork the dough!
  • Pat gently to 1/3″ thickness
  • Cut out cookies with your favourite cutters
  • Place on ungreased cookie sheet, lined with parchment and bake for approximately 10-12 minutes, do not let them brown
  • Let cool on cookie sheets as transferring to a cooling rack is tricky

Royal Icing

  • In a large mixing bowl combine the egg whites and vanilla and beat until frothy.
  • Add confectioners’ sugar gradually and mix on low speed until sugar is blended and mixture is shiny
  • Turn speed up to high and beat until mixture forms stiff, glossy peaks. This will take a while about 5-7 minutes
  • Transfer icing into smaller bowls to quickly add individual food colouring, I recommend using your beater to ensure colour uniformity
  • For immediate use transfer icing to pastry bags or Ziploc bag with a small cut corner (the budget icing bag!) and pipe as desired
  • Store in airtight container in refrigerator for up to 3 days


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