I have yummy news! I’m ready to share another recipe with you… A recipe I like to use as cookie decorating base… Melt-in-your-mouth, delicious, buttery shortbread.
The taste difference between it and my sugar cookie recipe is subtle, but this one definitely tastes like a traditional shortbread, and *gasp* has one whole cup of cornstarch in it! I couldn’t believe it when I first made it, and was a little doubtful about how successful the recipe would be, but it turns out that the cornstarch in this version of shortbread is what helps give the cookie a ‘melt-in-your-mouth’ sensation. Thanks to my dear friend Kim whom I adore, for sharing her family’s recipe with me… She’s not on-line, but she’s crazy about baking too, and we’ve experienced many sweet adventures together.
The original shortbread isn’t made with cornstarch and has quite an interesting history, b.t.w., and as it’s often served with tea, I thought it would be fun to make a few Alice in Wonderland decorated cookies with it.
Once Upon A Cookie
Kind of fitting with the whole tea time thing, are these Alice in Wonderland cookies. I can’t wait to make a whole series of other Alice characters, but for now I’m excited to be starting a series of just princess cookies copied from this piece of art. {Thank you, suisei-ojii-sama!} It’s the beginning of another theme I’m looking forward to playing around with… Cookies based on fairy tales, fables and nursery rhymes. There are so many inspirational images and characters out there, I’m looking forward to getting going on these! Besides making a fairytale or fable princess cookie or two each month, I’d like to also do a more extensive collection here and there, like Jack and Jill nursery rhyme cookies.
Do you have a fairytale, fable or nursery rhyme favorite? Which would you like to see cookies made of? Do you have any beautiful images of your favorites you’d like to share?
I haven’t forgotten about the travel theme either… Thanks so much for your amazing suggestions! I have so many great ideas now, thanks to you!
And before I share the yum, yum, yum shortbread cookie recipe, if you’re here trying to decide which recipe you’d like to try for your decorated cookies, I thought I’d do a little comparison between two similar recipes for you, shortbread and sugar cookies.
Cookie Recipe Comparison – Shortbread and Sugar Cookies
I noticed a few key differences between this shortbread and my sugar cookie recipe, which I’ll share with you in case you’d like to make them too:
- The texture of the shortbread dough after mixing is smooth and easy to
eatwork with. The sugar cookie recipe is a stickier dough, and needs to be rolled between parchment and chilled to be able to work with. The taste is worth it though! Both taste scrumptious, in my humble opinion, but the shortbread cookie is easier to make and work with. - The shortbread melt-in-your mouth taste is yummy, but it means the cookies break easier, unfortunately. They’re fine to serve in a bakery, for a function, give to friends etc., but if I were shipping cookies, I would choose the sugar cookie recipe.
Here’s the recipe if you’d like to try it out:
Shortbread Cookie {Recipe}
Sweet of the Month & Other Sweet Tidbits
A few sweet morsels of information I’d love to share with you:
- The Alice cookie shape was made by hand cutting the dough with a paring knife. Easy enough to do if you’re only doing a few cookies, but a heads-up in case you don’t already know, time-consuming if you’re doing a lot of them. There’s got to be a cutter out there you could use though (drop me a line please if you see one), or even just pipe her on a rectangular cookie.
- I used a Kopykake projector to help me pipe Alice’s shape.
- Click here for the royal icing recipe I used.
- Wouldn’t these adorable Alice in Wonderland printables from The TomKat Studio be perfect for a Wonderland party?! I’m thinking that when I make Alice cookies again (with more of the characters and images), I’ll need to attach these sweet tags from TomKat’s shop to the cookie bags.
- If you’d like to make these Alice cookies as a gift, but don’t have the time to make too many, wouldn’t these be a nice added touch? Just had to share with you!
- A new Sweet of the Month is up! I’ve changed it to monthly in order to give you more time to vote and more time to prepare if you’re interested in entering. You can find more information on the Sweet of the Month in the FAQ section and can vote for your favorite sweets HERE until February 18th, and if you’d like to enter into the next contest, watch out for a post announcing the dates. I’m thinking maybe we’ll make the next one a Spring/Easter theme.
Drop me a line below, do you have a fairytale, fable or nursery rhyme favorite? Which would you like to see cookies made of? Do you have any beautiful images of your favorites you’d like to share?
Have fun baking!
xo,
Marian
kirsty says
@ kirsty:
I just found it sorry – about 15 mins depending on cooker silly me xx
danielle says
Hi I have two questions…. Where did you get this cookie cutter? And how long can you keep the frosting? When your not using it do you refrigerate it? Save it for another day? Thank you for sharing! I think i have found a new hobby! 🙂 your cookies are AMAZING!
marian says
Thanks @ Conne!
@ kirsty: Hope you had fun baking!
Hi @ danielle: It’s hand cut, but I think some people suggested a few different cutters you could use instead. (in comments). There’s a post in the tutorial section about how long you can keep the royal icing etc. Maybe if you’re new to cookie decorating, check out my how-to videos. Have tons of fun! xo
Ramona says
I was wondering if I could put fondant on the cookies?
Thanks
Ramona
danielle says
@ marian:
Thank you SO much!!!! I look forward to your new posts!!
marian says
Hi @ Ramona: Absolutely! Adhere the fondant with corn syrup or (my fave), royal icing.
Thanks @ danielle!
Vanessa says
Hi Marian,
Can I freeze the dough? If so, do you know how long it will be good for? I only need to make about 20 cookies but I know I will use the rest of the dough in the near future. Thanks!
marian says
Hi @ Vanessa: Yes, you can. It’s fine for up to 6 months in the freezer. A perfect way of saving time!
Reine says
Hi Marian, im a big fan of your amazing work. Yesterday i tried the shortbread cookie recipe for the first time. When i mixed all ingredients together the dough was a little big sticky so i added a small amount of flour and it worked fine. I wonder what could have caused it to stick? any advise? thanks
marian says
Hi @ Reine: I think the best thing for me to do would be a video, because then it’s the easiest to see what the texture of the dough looks like. To me, this one wasn’t sticky (the sugar cookie recipe I have is though), but maybe to someone else it is.
If it was stickier than how mine turns out, there are some possibilities… a) it was a humid environment b) something was mis-measured c) it’s possible the butter used was somehow affecting the final product (water content of the butter).
Adding a small amount of flour is the perfect solution! I’m glad it worked out!
Hope that helps!
Reine says
Thanks a lot Marian, i will take your advise and experiment again. All the best in all that you do.
marian says
Thank you, @ Reine, likewise!
Arunee says
Hi Miriam
I love your blog, can’t wait to see more of your beautiful work.My little girl asked me to make Mermaid Cookies for her Birthday.Do you have any ideas how to work or decorate cookie for Mermaid Party theme.Thanks in advance 🙂
Meredith says
Hi Miriam
I have just started to decorate cookies and I’m having issues with how thick to roll the dough. I am finding they always break. How thick should they be? What would you recommend?
thank you for your help.
Ashley says
Do you have any ideas how to make a Disney Rapunzel cookie?
marian says
Hi @ Arunee, @ Ashley: I would suggest looking on google for images you like. That way, your favorites will jump out at you, and you’ll be inspired to create what you like. Hope that works for you!
Hi @ Meredith: About 3/4 of a cm thick for sure. This recipe is delicate by the way, but delicious. If you’re having issues with breakage, for your first decorating experiences, maybe try my sugar cookie recipe.
nicole says
Thanks SO SO SO much for this great recipe!
We love it 10 times more than sugar cookies- it works up great and is truly melt in your mouth!
Here is my post with my first ever professional looking cookies, thanks to your recipes and tutorials:
http://blesstheirheartsmom.blogspot.com/2012/04/ladybug-party-shortbread-cookies.html
HUGS and thanks for making love
Ruth says
What type of butter do you use? Salted or unsalted? Does it matter? I think I’ll try your shortbread recipe this weekend. Thanks!
Nathalie says
Good Afternoon Marian, or should I say Good Morning? (I’m writing from England) 🙂
I have just printed off your ‘shortbread’ recipe so I can bake & decorate some biscuits for my brother and his wife, they’re just about to have their first child (‘fingers cross’ – any day now) and If you don’t mind I have a couple of questions.
Firstly, what sort of oven do you use to bake your cookies? I have a fan oven so I may need to alter the temperature slightly for the shortbread.
Secondly, How many cookies roughly can you get out of this mixture? I am planning to use a 6cm cookies cutter.
Thank you so much for all you help!!! This blog is an absolute delight. I have just read you article entitled ’50 secrets of a cookie decorator’ and I feel equally obsessed about all things sweet. I also experience the same glazed over expression on peoples faces when I ‘bore’ them with food chit chat 🙂
Kindest regards,
Nathalie
XXXXXXXX
marian says
They are so cute, @ nicole! I love them! So happy you caught the ‘decorating bug’, and am looking forward to seeing what you make next.
Oops, @ Ruth: Hope I’m not too late, but either way, it doesn’t reeeeallly matter. I use unsalted though.
@ Nathalie: At work I use a convection oven. At home I’ve used my oven on a regular bake setting, and the convection setting. Either one works, but at work I set them a little lower because it’s an industrial oven and seems to be a bit hotter. So – at home 350 degrees F and at work 325 degrees F. I would suggest experimenting with just a couple of cookies on a baking sheet at a time, and seeing how they bake at each temp.
Gosh, I’m terrible at that question. Hmm, 6cm at about 3/4 of a cm thick, I would guess about 10-15. Sorry if I’m not accurate with that. Please let me know how many it made. =) Hope that helps! I’m glad to hear I’m not the only one who receives the eyes-glazing-over look! =D
Nathalie says
@ marian:
Hello Marian,
Just a quick update. I made your Shortbread last night and they came out perfectly. I got 24 biscuits out of this recipe (with a 6cm round cutter) – easily, without rerolling. They are a beautiful colour, taste very butterey and I cant wait to decorate them today. I also like the fact that they aren’t too sweet, I think they will compliment the royal icing wonderfully. Thank you for the recipe, keep em’ coming!
Nathalie XXX
marian says
Thanks, @ Nathalie, for the update! Have fun decorating (the best part, in my opinion)!
EMMA says
MARIAN i was wondering if you have or are going to make a youtube video on how to decorate the alison and wonderland cookie. also what cookie cuter did you use and where did you buy it?
thank you
EMMA says
sorry i see now that you cut out your shape for the cookies.
marian says
Hi @ EMMA: Yes, I will be doing a video of her. I’m sorry for the delay, it’s just a matter of time. xo
Josie says
Hello Marian!!!! Will you be posting any videos on how to make the sugar cookies or shortbread cookies? Btw your work is so inspirational!! Can’t wait to start on this new craft!! Thank you so much for sharing all your ideas and recipes. <3
Katherine says
I absolutely love your site… My question is you mention corn starch in your recipe, is this the same as cornflour?? There are so many conflicting answers on the web??
Thankyou :0)
Marian (Sweetopia) says
@Josie, I will be doing a video tutorial on making icing and both kinds of cookies, yes. It's just a matter of time. Have fun with cookie decorating, and don't hesitate to come and ask questions if you have any.
@Katherine I don't think so. I'm not really sure though, and googled it the same as you did. I"m sure you've seen this already, but this link below says no. Even though we're not sure, I'd probably err on the side of no, they're not the same.
http://www.discusscooking.com/forums/f32/help-with-corn-flour-corn-starch-30777.html
Amber says
Hi Marion! My friend showed and made me this recipe a while ago. It was delicious! I wanted to make it myself now, but I was wondering how you would roll the dough in between two pieces of parchment paper. Thanks!
Crystal says
Hi Marian! I was wondering how thick you would recommend that I roll the dough. I need to make these cookies in 3 days or so, and I don’t want them to break. Thank you so much!
Marian (Sweetopia) says
Hi @ Amber: I use two large pieces of parchment, and put the dough in the middle of the two pieces. Let the edges of the parchment hang over the table, lean on them so they don’t slide around, and roll to your desired thickness. Hope that helps!
Hi @ Crystal: About 3/4 of a cm to a cm. Good luck and have fun!
Crystal says
Thank u!
Rochelle says
Corn flour vs corn starch:
In some countries what is corn starch in the US is called corn fllour. But there IS a corn flour also! You can find it among gluten free flours and I have used it for assembling a gluten free flour blend. Here is how to tell the difference:
Corn starch is always pure white. Corn flour is a pale yellow. Both can look like a flour in the package. Even if the stuff is called corn flour, if it is stark white, it is corn starch. Finally, if you are still uncertain, mix a little of the pure white stuff with cold water. Corn starch will dissolve quickly but corn flour will not. You cannot use the yellow corn flour for corn starch in cookies or cakes!
Oksana says
Hi Marian, your site and your tutorials are to die for! I am planning on making butterfly cookies for my daughter’s third birthday but am a little undecided on the cookie recipe: shortbread or sugar cookies? I am leaning towards the shortbread though, mainly due to it most likely to keep its shape during baking. In one of the earlier comments you mentioned your post about Cookie Recipe Comparison – Shortbread and Sugar Cookie Recipe, but I cannot seem to find it. Are you able to point me in the right direction as to where I can find it? Many thanks. BTW, I am from NZ.
Marian (Sweetopia) says
HI @ Oksana: Lucky girl to be living in NZ! Definitely on my bucket list to go see!
The comparison is in this post above. Hope that helps you decide, but if you need more help, just holler. 😉
Marian (Sweetopia) says
HI @ Rochelle: How awesome! Thank you so much for sharing that information! I learned something new today and I’m sure others will be happy too!
Chloe says
I tied this recipe and the sugar cookie….
The sugar cookie wins (I did without baking powder), it’s yummy and stronger !!
Somehow the shortbread one went just very powdery and kept on breaking (I am making a special shaped cookie)…
I’ll try to decorate them tomorrow… first sugar cookie ever and first attempt at decorating… I am testing my skills before my son’s first BDay and would like to make and give fancy cookies as a favor.
Love love love your website, you are making me excited about trying to whole fancy cookie thing !
marian says
Hi @ Chloe: Thanks for your feedback! Hope it goes well! xo
ines says
hi marian , i tried this recipe , the cookies were fabulous but they break so easilyyyy!!!! i did some grduation cookies that i have to take to rhyad , i have to travel and i do not thik cookies are gonna make it;-((
Oksana says
Hi again Marion, I cannot find in your instructios how long these cookies must be in the oven. Sorry, could you please let us know? Many thanks.
Marian (Sweetopia) says
Hello @ ines: Yes, they are fragile… it’s a trade-off for the melt-in-your mouth cookie texture. Please read the comparison between this cookie and the sugar cookie for where I discuss this.
Now that you’ve already made them, to help as much as you can from breakage, you can pack them between layers of parchment which sits on cardboard and is sandwiched between bubble wrap as well. Hope that helps.
@ Oksana: Absolutely, it is in the section of the recipe where it says, “Notes”.