Shortbread

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.