Prep 30 mins
Cook 10 mins
An heirloom recipe passed down from my Mother...I make them every Christmas no matter what!
- Stir the softened butter and sugar together until well mixed.
- Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
- At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
- If you are real adventurous you can roll the dough out and use cookie cutters.
- Preheat oven to 350°.
- Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet. You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
- They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
- I only make these at Christmas and you can decorate them with sprinkles if you like before baking.
These cookies were very tasty and easy to mix up. I would definitely caution though, to watch really carefully when they are in the oven until you figure out how long to leave your cookies in - otherwise you will have a batch of burnt ones. :( But the ones I didn't burn were great!! :) Thank you!
This is the best shortbread recipe I have ever found! My dad just loves these cookies; I make them for him each time I visit.
These were so simple to make. I love them! They remind me of some Christmas cookies I made with my aunt when I was little. I used really cold butter which makes them easier to roll. I sliced mine about 1/4 inch thick and baked them for 8 minutes. They turned out perfect. I will definitely make them again, perhaps even before Christmas.