Prep 20 mins
Cook 25 mins
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Of course I'll stay to tea. said Anne gaily. I was dying to be asked. My mouth has been watering for some more of your grandma's delicious shortbread ever since I had tea here before." (from Anne of Avonlea, XIX) Other recipes are available in a cookbook prepared by chef #756627 - book #243014
- 1 cup butter, softened
- 1⁄2 cup icing sugar
- 2 cups all-purpose flour
- salt, pinch of
- 1⁄4 teaspoon baking powder
- sugar, for sprinkling
- You Will Need:.
- large mixing bowl.
- electric mixer.
- measuring cups.
- measuring spoons.
- medium mixing bowl.
- extra flour for dusting.
- rolling pin.
- cookie cutters.
- metal spatula.
- cookie sheet.
- extra sugar for sprinkling.
- oven mitts.
- Preheat the oven to 350*.
- In the large mixing bowl, cream the butter with the electric mixer until it is soft, smooth and fluffy.
- Add the icing sugar, a little at a time, and beat until smooth.
- Measure and add the flour, salt, and baking powder to the medium mixing bowl. Mix with the fork.
- Add the flour mixture to the butter mixture and stir until well mixed.
- Dust the rolling pin and a clean place on the counter with the extra flour. Turn the dough onto the floured surface and roll it out into a large circle - about 1/4 inch thick.
- With the cookie cutters, cut the dough into any shapes you like.
- With the metal spatula, lift the shortbreads onto a greased cookie sheet. Place them about 1/2 inch apart. Prick each shortbread twice with a fork and sprinkle with sugar.
- Bake the shortbreads for 20 - 25 minutes until they turn light brown around the edges.
- With oven mitts, remove the cookie sheet from the oven. With the metal spatula, immediately lift the shortbreads onto a plate.
My dear friend Diana made these cookies to share with us at our Tea Party!!! They are a delicious, crunchy, tasty shortbread! Scrumptious!
Thank you for posting!
This is my go-to recipe for shortbread and has been for years!! Nothing compares to it, although periodically I will try a new one... but I always come back to this one... and when people rave about the cookies, as they always do, I love to tell them that it came from a children's cookbook that I bought it because of my lifelong love of anything Anne of Green Gables... I had no idea the treasure the cookbook held! I am so grateful that this recipe was online because my husband was begging me to make the cookies (they are his favorite) and I put the butter out to soften and realized I couldn't find the cookbook... I was going to go try to find it online but realized that I might be able to find just the recipe I wanted first and that I could make the cookies for my dear husband... A quick tip on the cookies... Sometimes I take a shortcut and don't roll them but just pat them out by hand and it works splendidly... I make them into hearts, all the same size (medium) so that they cook together evenly... I might make them a tad bit on the thicker side... but I have to tell you, these cookies are light as air and literally melt in your mouth... Enjoy!!!