Prep 10 mins
Cook 15 mins
Its as easy as 123 and is absolutley the best shortbread recipe around. This recipe was given to my grandmother from an old English lady and Im so glad she passed it down to me.
- Beat sugar into the softened butter. ( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly. Then pour this into the flour and beat until mixture is white.
- drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown. (not sure exactly how long, probably 10- 15 minutes.
- You might want to double the recipe on this one, because you'll end up not being able to put these down.
These are very tasty shortbread cookies! I love the cherries, as did my kids and my friend's kids who were over baking with me. I made these gluten free by substituting a gluten free flour mix in place of the wheat flour and it was really hard to tell the difference, except these are just a tiny bit lighter in weight than the wheat produces. I used a small (melon ball size) cookie scoop for each cookie and a half of a maraschino cherry. They baked at 300° for 20 minutes. (Timing may be different for wheat flour.) Thanks for sharing your grandmother's recipe, Myacooks! I'll be making it again for the holidays. Made & enjoyed for Spring 2011 Pick A Chef. You've been adopted! :)