Total Time
Prep 30 mins
Cook 10 mins

An heirloom recipe passed down from my Mother...I make them every Christmas no matter what!

Ingredients Nutrition


  1. Stir the softened butter and sugar together until well mixed.
  2. 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.
  3. At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
  4. If you are real adventurous you can roll the dough out and use cookie cutters.
  5. Preheat oven to 350°.
  6. 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.
  7. 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.
  8. I only make these at Christmas and you can decorate them with sprinkles if you like before baking.


Most Helpful

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!

billikers September 18, 2007

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.

silver-rose January 12, 2013

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.

Chef Schellies December 21, 2010

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