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Shortbread Cookies

Shortbread cookie displayed on blue backdrop.

Shortbread Cookies

I’m not usually one to make shortbread, but I decided to go for it this year when I stumbled across a recipe written in my mother’s handwriting on a small, faded recipe card. It must be 50 years old…which proves how timeless shortbread cookies are.
Makes 24 cookies
1 cup butter
2/3 cup icing sugar
1/4 teaspoon salt
1 egg yolk
2 cups all-purpose flour
Directions: 
Preheat oven to 350° F. 
Soften butter slightly and stir in icing sugar, salt and egg yolk with a wooden spoon. Add flour a little at a time. When mixture is too stiff to work with a spoon turn onto a counter and kneed lightly drawing in the all of the flour until dough is pliable.
Roll out dough 1/4 inch thick on lightly floured counter and cut into desired shapes with cookie cutter or roll into small balls and lightly press on cookie sheet. Bake for 10 minutes or until lightly brown.

Two shortbread cookies on a blue plate.

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