The BEST Shortbread cookies

unsure of original recipe source

When I was growing up, I loved to help my mom bake. Every year in late November she would start her Christmas baking. There were many items that made the list every year, but 2 that I remember most. One, my favorite, peanut butter balls - and second, shortbread.  She made the same recipe that her mom had always made.  As a kid, I didn't like it - AT ALL. Although every year I would try them again, and eventually I acquired a taste for them.  Now, I love them - and this recipe is the only one that I truly love.

1 lb butter, softened
1 cup icing sugar
4 cups flour
red and green glace cherries (optional)


Whip the softened butter (see note below)
add in the icing sugar and then flour; mix until combined.

Form a ball with the dough, wrap in plastic wrap and chill for approx 1 hour.

Preheat oven to 350

Roll out dough (1/4 ")onto well floured surface (make sure rolling pin is well floured also)

Cut with a shot glass (you could use shaped cutters, but my families tradition is shot glass) and garnish with glace cherry pieces

Place on ungreased cookie sheet and bake for approx 10 minutes (bottoms should JUST be starting to turn golden)

Remove to cooling rack immediately; allow to cool completely and then store in air tight container

(the secret to this recipe is to whip the butter WELL - I put the butter in my stand mixer and let it whip for about 5 minutes on speed 6)



stand mixer