If it weren’t for mom I wouldn’t be half the baker I am today. I truly got my start in the kitchen growing up and learning from her.
She was always known in the family and among her friends as the queen of baked goods (still to this day honestly)
She always had the best treats no matter what, and although she may deny it when I say it, she really truly is where it all began. She tells me and others all the time that the student (me) has surpassed the teacher, but without the fundamentals and solid foundation I wouldn’t have had a clue.
Growing up these cookies were a staple at any celebration. I always remember mom making these a little hearts with a delicate rosette on the top left side of the heart and 1 silver dragee (silver candy bead) placed in the center of the buttercream.
In fact she still makes them every year for Valentine’s Day
Not the best photograph but taken from her social media from this past year.
Mom used to make these by the hundreds, so delicate, perfect and OH SO Delicious.
These cookies had one distinct quality, one that makes them irresistible.
They quite simply just melt in your mouth!
When you take a bite of these lighter than air cookies, the once solid cookie turns to a smooth creamy liquid like state on your tongue.
They have a beautifully rich butte flavor mixed with the creaminess of the cookie makes each bite dreamy.
When I started baking on my own I knew this recipe had to make it into my repertoire because they are just irresistible, in fact they have become my wife’s absolute favorite baked good of mine.
Now I’ll be honest, since mom gave me this recipe I have made some changes to it (for the better of course) but I am just never happy with leaving a recipe as is.
If you are following along with my journey on Food Network’s Spring Baking Championship these are the cookies that nearly made Duff’s eyes pop out of his head! And I am sharing it here with you today 🙂
The big secret to these cookies is cornstarch. I don’t know if you have ever mixed cornstarch with water and played in it (my kids LOVE doing this by the way) but these cookies act much the same.
I recommend you make extra because they won’t last long!
The perfect shortbread
Now the glaze, that’s my cookie glaze recipe, it’s more than just icing sugar and water it has a few more ingredients to help keep it shiny, and beautiful.
When glazing the cookies you need to be EXTREMELY careful, they are so delicate that they may crumble in your hands (but then that just means you get to eat the “mistakes”)
Grab your apron (and your stretchy pants, sorry I feel like I need some sort of disclaimer here) and bake your way to a larger waste line … UGH I mean bake your way into the hearts of friends and family all over… that is, if you share!
***Don’t have time to make these cookies now, PIN for later 🙂
| Prep Time | 10 Minutes |
| Cook Time | 8-10 Minutes |
| Passive Time | 30-40 Minutes |
| Servings | 2" cookies |
- 1 1/4 Cup Icing Sugar
- 1 Tbsp Clear Corn Syrup Glucose works here as well
- 1 Tbsp Melted Butter
- 1-2 Tbsp Warm Water
- 1/2 tsp Vanilla Almond or other flavorings will work here.
Ingredients Glaze
| |
It's important that you use real butter for these cookies. There are very few ingredients so there is nothing to hide behind. Margarine will still create a great cookie but you will lose the buttery taste.
This shortbread dough will also work for a tart crust.
Prepare the same way and press into a tart pan, bake at the same temperature for 15-25 minutes depending on the size of your tart pan.
Lemon tart with Shortbread crust
Made these into squirrels glazed with mango icing. OMG AARON!!!!
It’s only okay if you used the squirrel rolling pin too!!
Just wondering if this dough can be rolled into logs thanks
Hi Liz
It absolutely can
I have rolled it in logs, rolled the logs in sprinkles – chilled for easy slicing – sliced and baked 🙂
Hi Aaron, your recipe says : Icing Sugar……. Is this real icing sugar or is it Castor Sugar? (that is ground normal sugar?)
Dying to try these! Thank you.
Hi Irene
I thought I responded to this and I’m so sorry if I hadn’t (I don’t see the reply)
It’s icing sugar/confectioners sugar not castors
Hello Aaron, I just watched the episode with this cookie and now must try it. I know you answered this but I’m still a little confused about the sugar for the cookie. Is it powdered sugar that you use for the cookie?
Hi Michelle,
Thank you so much.
Yes powdered sugar is correct
When baking do you use salted butter or unsalted?
Hi Rob
I use unsalted butter always 🙂
I made these for a Halloween party recently and they were a big hit! Delicious and incredibly easy to make. I was wondering how far in advance you can make them and can you freeze them? (If so, how would you freeze them?)
Hi! Loved watching you on Spring Baking Championship and finally made these delicious (and incredibly easy to make!) cookies. They were a big hit. With the holidays coming up, I was wondering how far in advance I can make these? Can I freeze them? Thank you ! (also, apologies if I am posting this twice!)
Hi Kate!
Thank you so much 🙂 and I am so glad the cookies were a hit!
Yo can easily make these now and freeze them for the holidays. I would glaze them as needed but the cookies themselves can be made. You can also just make the dough and freeze that 🙂 or even roll, cut, and freeze the dough and just take out and bake fresh as needed.
Possibilities are endless 🙂
Awesome! I’m big in to things I can make early and freeze (I have a 2 year old, so that is my life haha). I can’t wait to make these again for the holidays! Thank you!
In the cookie ingredients section, it says 1.5 tsp vanilla. Is that one-half tsp or one and a half tsp? Thanks!
Hi Nancy
It is one and one half tsp 🙂
I hope you enjoy the cookies as much as everyone else 🙂
I’m sure I will! Making these for Valentine’s Day. Thanks so much for the clarification!
Hey Aaron! My daughter and I saw you on Spring Baking Championship and went looking for this recipe after Duffs reaction. Thank you for posting it!
We’ve made them a few times and they are wonderful even after a day or so but the glaze looses its shine and they look start to look cloudy. Are we doing something wrong or is the shine meant to be short-lived?
Thanks again!
Hey Amanda
Thank you so much for trying out this recipe! Glad they are a hit in your home as well.
They glaze over time will loose some of its shine but should still remain a nice smooth surface.
They were so shiny on tv due to how quickly they were eaten.
You aren’t doing anything wrong 🙂
I wanted to try these after seeing Duff’s reaction to them on Holiday Baking Championship. I was curious what the response would be from my husband. OMG he LOVED them and said ” this is a little slice of heaven!” Thanks so much for sharing!
Oh Deana
Thank you so much for trying these cookies! They certainly are a hit..
So happy they were enjoyed by your family as well 🙂