Shortbread Cookies

READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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