With everyone making cookies these days, from Reeni to ReTorte, I felt the need to get in on the action. I went to my grandmothers tried and true shortbread cookie recipe – and a true childhood favorite of mine.
Be warned, this is VERY easy to make.
1 lb. butter
1 c. sugar
4 c. flour
Again, this is really easy….
1. Cream the margarine with a hand mixer until light and fluffy. Add the sugar and keep creaming. (This will take a little while. )
2. Gradually add the flour. When the dough leaves the side of the bowl and does not stick to your fingers, it is ready. If it sticks to your fingers, add 1 to 2 more tablespoons of flour.
3. Pat into an ungreased cookie sheet. Cover pan with wax paper and gently roll the surface with a rolling pin (this will compact the dough). Remove the wax paper and pierce the dough, at half inch intervals, with a fork.
4. Put into a cold oven. Set oven to 275 degrees and bake for 60 -70 minuter, or until light golden.
5. Remove from oven and slice immediately.
A few things to note:
- The creaming of the butter and sugar is what gives the cookie its texture.
- These can be stored in an air tight container or tin for a while and still remain fresh.
I hope you enjoy!
UPDATE – Monica posted her Shortbread Cookies and I am very impressed. There is a nice twist with her recipe!