Prep 35 mins
Cook 15 mins
These are the "Melt in your Mouth" type of shortbread cookies that you can't have just one! Whenever I make these for the Christmas holidays, I need to make extras, protect them while they cool and hide them once they are packaged so that the family doesn't consume them all before the Christmas gathering!
- PREHEAT OVEN TO 325°F.
- Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
- Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.
I have been searching for a shortbread recipe that reminds me of my grandmother's cookies... and this is it! These are SOOOO good - they don't last long!
These were really tasty. As is, they are light and buttery and not too sweet. Thanks for the recipe! I think next time I might add a little powdered sugar-based glaze on top for a little extra burst of sweetness - or maybe put a little extra powdered sugar on top. Edited to rate it from 4 to 5 stars! After this sat for about 2 hours, I tried them again and oh my word! Absolutely DELISH - wouldn't change a thing!! At first, they don't seem sweet but when they are completely cool, they are PERFECT!