Old Fashioned Shortbread Cookies Recipes

OLD FASHIONED SHORTBREAD COOKIES

Steps:

• Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
• Blend in the vanilla extract.
• Sift together the flour and corn starch.
• Blend slowly into the creamed mixture until a soft dough forms.
• Split dough into 2 equal round portions.
• Wrap the dough rounds in plastic wrap and chill for a couple of hours at least.
• You can freeze one of the cookie dough portions for later if you like.
• This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
• To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
• Roll the dough out to a little less than 1/4 of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies.
• Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gumdrop if you like.
• Bake for 15-20 minutes or until they just start to turn brown at the edges.
• Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.
• These cookies will freeze quite well for several weeks.

OLD-FASHIONED SHORTBREAD (4 INGREDIENTS)

Steps:

• Preheat oven to 360'F.
• In medium size bowl mix all ingredients until the dough is smooth and holds together.
• Divide dough in half. Press each half into an ungreased 8-inch round pan.
• Cut shortbread into eight slices.
• Bake for 15-20 minutes or until the edges are lightly brown.
• Remove shortbread from oven and immediately recut with a sharp knife.
• Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly.
• Makes 16 pieces.

OLD FASHIONED SHORTBREAD COOKIES

Steps:

• Beat butter in mixer until fluffy.
• Add flour, icing sugar and cornstarch.
• Beat together until soft and fluffy.
• Scoop onto baking sheets and flatten with a fork or decorative cookie press.
• Add candied cherries or decorative candy sprinkles or silver balls.
• Bake at 375º for 10 minutes or until cookies just start to brown.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
• Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
• Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

GRANNY'S SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
• Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
• Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
• Bake for 10 minutes or until golden brown.