Total Time
30mins
Prep 10 mins
Cook 20 mins

My favourite, no fail, shortbread recipe. Melt in your mouth delicious! VERY SHORT - JUST THE WAY WE LIKE IT !!!!

Directions

  1. Cream butter until smooth.
  2. Gradually add sugar, beating until light and fluffy.
  3. Beat in flours.
  4. Form into 1 inch balls and place on baking sheet.
  5. Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
  6. Cut with cookie cutters and place on baking sheet.
  7. Bake at 325°F for 15 to 20 minutes or until lightly browned.
  8. Cool on rack.
  9. Store in air tight container.
Most Helpful

In order to make the recipe thick enough to roll it out and use cookie cutters, I increased the all-purpose flour to 3 cups. Also, I live in a high altitude area (above 4,000 feet) and increased the baking temperature to 335 baking the cookies for 20 to 25 minutes. I also highly recommend a stand mixer or get the flour started with the hand mixer and finish mixing with your hands. The added flour makes it difficult to mix with a hand mixer. I took the cookies to work and everyone loved them and a few asked for the recipe.

BigSkyCuisinier January 05, 2010