Grammy's Kitchen · Shortbread · Funfetti Shortbread Bites
One of 67 shortbread recipes we measured
125 cooks on www.melskitchencafe.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 84% | 86% |
| total sugar | 56% | 56% |
| salt | 0% | 1% |
| cornstarch | 3% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup salted butter (softened to room temperature) |
| 100 g | 1/2 cup granulated sugar |
| 50 g | 1/4 cup powdered sugar |
| Pinch table salt | |
| 4 g | 1 teaspoon vanilla extract |
| 270 g | 2 1/4 cups all-purpose flour (see note!) |
| 8 g | 1 tablespoon cornstarch |
| 3 tablespoons nonpareil sprinkles (see note) |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe didn’t work out great for me. Mine looked nothing like the photo on the site - I clearly rolled mine too thin. That aside, the taste was just okay. It didn’t have the melt-in-the-mouth buttery flavor I get from other shortbread recipes. Not plannin” — a cook, 3.0★
“These are great. My husband is allergic to dairy and eggs. I made them with Melt, a plant based butter. Hubby and grandkids loved them. I thought they were yummy too. I think I need to restock my sprinkle supply. ” — a cook, 5.0★