Best Grandma Littles 50 Year Old Shortbread Recipes

CLASSIC SHORTBREAD 101

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
• Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
• Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.

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.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Preheat over to 350°.
• Mix all ingredients by hand for the proper texture, except the sugar.
• Roll out cookie dough to about 1/4-inch thick and cut out using your favorite cookie shapes.
• Pierce top of cookies with fork and decorate with colored sugar or sprinkle with regular granulated sugar.
• Bake for about 8 minutes or until light brown around the edges.

GRANDMA'S SHORTBREAD

Steps:

• Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
• Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
• Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.