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Shortbread Meltaway Cookies

Prep time:
Baking time:
Makes: 48 cookies
Freezing: excellent


1 cup (250 mL) butter, softened
½ cup (125 mL) icing sugar
2 tsp (10 mL) vanilla
1¾ cups (425 mL) Five Roses® All Purpose Flour
½ cup (125 mL) corn starch
¾ tsp (3 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) semi-sweet, milk or white chocolate chips

  1. Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  2. Beat butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in chocolate and remaining flour mixture.
  3. Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart.
  4. Bake in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired.

  • Meltaways can be stored in an airtight container for up to 2 weeks.
  • Kid friendly recipe: Your kids will have a great time rolling the dough into balls.
  • These bite-size cookies are great for a small indulgence, but be careful, they are so delicious they will disappear quickly.