It’s been chilly and rainy here. Perfect weather a cup of tea and shortbread cookies! These cookies are so delicious and easy to make and nothing beats the “wow” factor from the kiddies when they see yummy little treats in fun cookie-cutter shapes.
This is the recipe I’ve been using for years, passed on from my friend June…
Pre-heat oven to 325.
2 cups sifted flour
1 cup butter
1/2 cup confectioners sugar (powdered)
Cream butter. Very gradually work in sugar… just a little at a time. Add flour and mix thoroughly.
Chill dough 30 minutes wrapped in plastic wrap.
Option 1: Roll dough out to 1/2 inch. Score with knife.
Option 2: Roll dough out to 3/4 inch (or pat down with hands) and cut with small cookie cutter.
Place cookies on an ungreased cookie sheet. Sprinkle granulated sugar on the cookies (or dip front of cookies in colored sugar, get creative!)
Bake for 5 minutes at 325. Turn down to 300 and bake for 15-30 minutes. They are done when you see even the tiniest hint of browning at the bottom. The next time you make them, take them out a minute before the tiniest hint of browning. The cookies should be ivory in color.
Store cookies in a tin. Separate layers with wax paper. In my experience, these ship very well.
Here is another recipe. It includes vanilla (I’m going to try that next time) and is a bit more detailed.
I’ll stop back later with a little DIY on the presentationbut for now I’m off to cuddle with sweet babies and a plate of cookies. heaven.