Cinnamom in Illinois's Note:
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.
My Private Note
Units: US | Metric
- 1Heat oven to 350 degrees F.
- 2Lightly rub a stick of butter over a large cookie sheet.
- 3Cream butter, sugar, vanilla and salt together.
- 4Making 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.
- 5Using 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".
- 6Place cookies about two inches apart on the sheet. Flatten slightly with a glass dipped in powdered sugar.
- 7Bake for 12 to 15 minutes, or just until the edges begin to brown.
- 8Yield depends on how "heaping" your teaspoons are!
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Nutritional Facts for Mom's Very Rich Shortbread
Serving Size: 1 (633 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 87.0
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 3.2 g
- Cholesterol 13.5 mg
- Sodium 52.6 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 0.1 g
- Sugars 4.1 g
- Protein 0.7 g