Mom's Very Rich Shortbread

Be the first to review
READY IN: 45mins
Recipe by Cinnamom in Illinois

This recipe is passed down to all of the girls in our family, I think maybe in the womb??? We have adjusted it over the years to reflect current measures and methods for baking. It is a very delicate dough, so is perfectly suited to making in a cool kitchen. This is the kind of cookie you like to have with a nice strong cuppa when you finally get a moment to yourself. My Mom used to hide a little cache of these in the freezer just for those few and far between moments.

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. Lightly rub a stick of butter over a large cookie sheet.
  3. Cream butter, sugar, vanilla and salt together.
  4. Making sure flour is sifted, add the first 2 cups slowly. Another 1/4 cup may be added if the weather is damp or the dough seems extremely soft. This is supposed to be a very soft dough, so use extra flour sparingly.
  5. Using a heaping teaspoonful, form into a ball. Take care not to roll them too much in your hands, so the dough doesn't become "tough".
  6. Place cookies about two inches apart on the sheet. Flatten slightly with a glass dipped in powdered sugar.
  7. Bake for 12 to 15 minutes, or just until the edges begin to brown.
  8. Yield depends on how "heaping" your teaspoons are!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a