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!