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.
Grandma Nakielny's Shortbread Cookies
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!
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#1 by monicajane - December 20th, 2009 at 17:24
yummy…I heard rumor of a new mixer you’re not showing off here? It’s very show-off worthy!!
I happened to make shortbread a few days ago too…the recipe will be up perhaps monday….there is a fun twist involved…
I love shortbread…one of the only cookies I can lose control over…tons of butter is always a sure thing!
#2 by Van Santos - December 20th, 2009 at 17:28
Yes, there is a new mixer! This was the first outing with it as a matter of fact. I’ll look for the post – the twist is intriguing.
And I love butter! =) Can’t go wrong there.
#3 by Eileen Devlin - December 20th, 2009 at 19:35
I <3 shortbread! I am going to have to do this soon. . .Thanks for sharing!
#4 by Diana - December 20th, 2009 at 21:16
Do you know any recipes for Cape Verdean cooking, like coucous or fish head stew?
#5 by Van Santos - December 20th, 2009 at 21:21
As a matter of fact I do have a good coucous recipe, tho your husband didn’t teach it to me. I’ll make it over the next week.
I do miss those days w. Gram and Gramp watching me…. thanks for the recipe, Mom.
#6 by Van Santos - December 20th, 2009 at 21:22
You will enjoy it! Trust me.
#7 by Anju - December 21st, 2009 at 00:11
Mom- Manny was telling my side of the family about the “scrumptious” Cape Verdean fish-head stew over Thanksgiving dinner. I can’t say that I really want to try it though… When I was a kid, I loved fishheads but now that I realize what they are, they’re just less appetizing. Has he ever made it for you?
#8 by I’m With Noodles! - December 25th, 2009 at 14:00
They are in the oven as I type! They were sooo
gd last night I decided to whip up a batch to take w/me today. I will get you a variation of
this recipe soon: uses cake flour and you roll
the dough into a tube, refrigerate then slice and bake! Very gd. Recipe also calls for grated
lemon peel. There is also a savory herb variation that becomes an apptzr. Merry Merry!!
#9 by Van Santos - December 27th, 2009 at 22:51
Interesting take on the cookies with the tube, slice and bake.
Do you have the recipe for the variation?