• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes about 50 cookies
  • Freezing Excellent

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Make.

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Ingredients

  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup cornstarch
  • Topping
  • 8 oz white, milk or semi-sweet chocolate, melted
  • ¼ cup sprinkles (colour of your choice)

Serving Size: about 50 cookies

Directions

Serving Size: about 50 cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes.
  • Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and cornstarch in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.
  • Place ball of dough by heaping  tbsp (15 mL) on prepared baking sheets 2” (5 cm) apart.  Press down with a fork.
  • Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden.  Remove cookies from baking sheet and cool on wire racks.
  • Topping:  Drizzle melted chocolate over cookies, once they are cooled.  Scatter sprinkles over melted chocolate.

Finished!

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