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Shortbread

May 9, 2010

Yesterday was Meeshie’s communion and I’ll be talking about that later.  I wanted to share this recipe today.  These cookies are one of my favorite.  So simple to make.  I’ve been dipping them in melted chocolate and nuts lately to add another layer of goodness to them. 

So in honor of Mother’s Day, here is one of the best cookie recipes I know.

Scotch Shortbread

  • 1 pound Butter, Softened
  • 1 cup Sugar
  • 5 cups Flour
  • Cream the butter thoroughly and slowly add the sugar. Beat again until very creamy and light, about 4 minutes. This is what makes the shortbread so delicate. Gradually add the flour. When the dough leaves the side of the bowl and does not stick to your fingers, stop adding the flour (even if the 5 cups are not all used).

    Pat dough into an ungreased cookie sheet and prick with a fork at half-inch intervals. Put into a cold oven and turn the heat to 275 degrees. Bake for 60-70 minutes or until light golden brown. Remove from the oven and cut into 1 inch squares immediately.

    The recipe makes about 4 or 5 dozen cookies depending on how you cut them.  These freeze really well so easy to make and then have on hand for any occasion.

    And if you want to you can dip the cookies in melted chocolate and crushed pecans.  Or not.  These cookies are good either way.

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    11 comments

    1. Funny you posted this. I have a batch in the oven now! Making them for Jess’s choir teacher at church and us! Happy Mothers Day!!


      • That is funny! Isn’t that the choir teacher that loves those?


    2. no, this will be her first time having them. I’m sure she will love them too! Its when I made them for the shut-ins at church and the ladies saw them and were saying how they love those! I said next time I’ll bring some for them!


    3. Yum ~ I think I’ll try them. Do you have a good scones recipe? I had one at a coffee house in Pentwater, MI and it was absolutely to die for! I found a recipe on joy of baking but I wonder if you have one.


      • Karen – do you ever substitute Splenda (Equal) for sugar?


      • Let me look into a scone recipe for you. What kind of scone did you have at the coffee house?


    4. […] I made for the exchange.  I had to make too many cookies for the exchange (7 dozen) so I made my shortbread cookies.  I would have made these if I didn’t have to make so […]


    5. […] Shortbread Cookies […]


    6. Wondering if these are crunchy or do they come out soft? I’m looking for the crunchy kind. 🙂


      • They are more on the soft side. I think it’s because of the cooking method. They melt in your mouth. I hope you try them. They are so easy.
        Karen



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