Thursday, December 4, 2008

Shortbread Meltaways

I really have been exercising restraint with all the goodies I've been baking and those that others have been brought into the office . But shortbread are a favorite in my home and when one of the staff brought in a 'new' recipe...well, I had to try it out to see if it would pass 'muster' at home. Mmmmmm.... yep! So I was obliged to bake them for myself. These are really just a little twist on the traditional recipe often found on the back of cornstarch boxes (which is the favorite recipe of all in my home). It is from a website you MUST visit as you prepare for Christmas....the Robin Hood recipe site. Go ahead...lots there to browse through. As I knew it followed the basic shortbread recipe...there was no need for me to change it up. This will be added to my Christmas list of goodies and this is an easy one to pack in those give away tins that I know I am doing this year!


  • 1 cup unsalted butter, softened
  • 1/2 cup icing sugar
  • 2 tsp vanilla
  • 1 3/4 cup flour
  • 1/2 cup cornstarch
  • 3/4 tsp baking pwd.
  • 1/4 tsp salt ( the tiniest pinch is sufficient really)
  • 1 cup SKOR chipits (found in bulk sections in most grocery store)

The instructions are typical for this type of cookie:

Beat butter, icing sugar and vanilla until creamy....combine your dry ingredients in a separate bowl except the SKOR chipits. Slowly add to creamed mixture while beating. Fold in chipits. Place on parchment lined cookie sheets in walnut size rolled balls. Bake at 350 for 15 minutes.


  1. I'm not sure what icing sugar is. We have a product in the US called confectioner's sugar or powdered sugar. It's really fine and fluffy and it's what I would use if I made homemade icing. Does that sound like the same thing?

    1. yes. they are the same thing. Happy baking.

  2. Yum! I love Shortbread! I think I will have to try this recipe. I agree. It is perfect for gifts.


  3. Oh I forgot to tell you. Yes the china is made in Japan... (the old stuff anyway) It is Blue Danube.

  4. are right. It is confectioner's sugar, powdered sugar...same thing. Have fun!

  5. Trish, I know these are good! I have made almost the same recipe for a number of years . . . some slight differences,such as adding an egg and chopped almonds . . . then rolling them in sugar and sticking a whole almond into the top. They are, like you say great for packaging becasue they keep so well. Shall I just add a picture here? =) then I'm done my post! =)

  6. Love the link to the other site! I think I'm gaining weight just spending time on your blog every day! heehee!

  7. Shortbread anything sounds good to me! These look great.

  8. Hey Anneliese....that sounds like the 'sandies' my mom used to make. I think that would be worthy of a whole post on its own. Those taste very very yummy. Mom used to make those in 'fingers'.

  9. Those look so delish! Thanks for your sweet comments...

  10. I'm just in the middle of making shortbread, but I think I'll ad that skor bar to mine. Looks like a nice twist.

  11. Yes, Trish, they are called almond sandies. Just another twist.

  12. These look like they'd melt in your mouth!!

  13. I have never put skor bits in shortbread but I think that would go over well with my 'shortbread lovers'. Thanks for that idea Trish and now...can you come bake them for me??

  14. Made them...everybody loves them! Thanks for sharing!