Wednesday, 19 December 2012 15:19
Written by cheryl wozny
There are many varieties and flavors of shortbread cookies to grace the table during the holiday season. This is our melt in your mouth, family favorite recipe, handed down from my paternal grandmother Yvette.
Preheat oven to 325.
Ingredients:
1 c butter, soft, room temperature
½ c icing sugar, sifted
1¾ c flour
In bowl, whip butter with electric mixer until light and creamy. (or you can do this by hand) Add icing sugar to butter and mix well. Add flour and mix until combined. Divide into manageable portions and roll lightly with rolling pin to desired thickness. (1/4” thick) Use cookie cutter of desired shape and transfer to an ungreased (parchment lined is ok) cookie sheet.
Bake for 10 minutes or until lightly browned on bottom. Remove from cookie sheets and cool on wire racks. Frost with butter frosting. You may garnish with a snippet of a maraschino cherry for colour, if desired. Enjoy!
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