This is a classic recipe for shortbread cookies. It’s amazing how combining three simple ingredients can create such a delicious cookie. Butter, sugar and flour, a trifecta of pure decadence. Sally was my Mom’s dearest friend and neighbour and she would bring these shortbread cookies out every Christmas. I watch as they don’t brown, during the bake. (they’re not supposed to). Baking low and slow. Finally when the cookie sheet comes out of the oven I let them cool slightly. Breaking one in half and eating it at the stove. Without a pang of guilt, I finish the other half.
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Sallys Shortbread Cookies
Three ingredients combined to cookie perfection, and handed down from three generations. These cookies are a blast from the past.
Ingredients
- 1 cup butter
- ½ cup sugar
- 2 cups flour
Instructions
- In a mixing bowl, cream the butter. Gradually add the sugar and mix until light and fluffy.
- Gradually knead in 1 ¾ cups of flour.
- Use the leftover ¼ cup of flour to prepare your work surface. Finish kneading the dough and roll out to a consistent ½ inch thickness.
- Using a floured cookie cutter, cut the cookies close together. Re-knead and roll out leftover dough for additional cookies.
- Bake on an ungreased cookie sheet at 300℉ for 30-35 minutes. The cookies should be a slight pale blonde and not browned on the bottom.
Notes
½ cup of margarine (preferably “Becel original”) is a great substitute. Mix ½ butter and ½ margarine together. Other margarines may have flavours that may interfere.
So easy to make and really yummy! Cookies were barely cooled before they all got eaten!!