Prep 20 mins
Cook 20 mins
Mum's holiday shortbread recipe, Grandma's alternate ingredient substitutions, plus my variations with chocolate or toffee sprinkles. A traditional Anglo-Canadian recipe.
- Mix butter and sugar with hands, mixing thoroughly until dissolved. Add flour and form into ball. Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap. Cut into pieces with cookie cutter or knife and place on buttered cookie sheets. Pierce lightly with fork. (Variation: add toffee sprinkles if desired.) Bake at 350 degrees for 20-25 minutes, until lightly browned.
- Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave). Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.