Shortbread Cookies

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Shortbread Cookies
This recipe comes to me from a dear friend Marion. I met her many years ago when I was first married and she gave me this recipe that I believe came from her Mother. Christmas would not be Christmas without Marion’s shortbread. They can be made at least a month ahead of time if you know a good hiding place for it. They can also be frozen until you need them. We always decorate ours with little bits of red or green Maraschino cherries.

  • 1 pound Butter
  • 1 cup Icing Sugar
  • 4 cups Flour
  • ½ Tsp Vanilla

Cream the butter, add the sugar, add the vanilla, and then slowly add the flour. Roll into a mound. Refrigerate until hard. Take out and soften a bit. Then with the palm of your hand press down a bit of the dough until it reaches your desired thickness. Cut out the shapes. I find the cutters work better if you dip them in flour. Bake at 325 degrees for 8 -10 minutes. You want just a bit of brown on the bottom of the cookie but none on top.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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