Best Grandmas Shortbread Cookies Recipes

GRANDMA'S SHORTBREAD COOKIES RECIPE - (4.5/5)

Steps:

• Cream butter and sifted icing sugar together. Sift flour and cornstarch together and slowly add to butter and sugar mixture. Beat with beaters until well blended. Take a fairly level tablespoon full of cookie dough and roll into ball. Place rolled balls on cookie sheet. Gently flatten with a fork. Put a quarter of a glazed cherry on top of each cookie. Bake for 20 minutes at 300 degrees. Bottoms should be just barely brown but sides of cookie should not be brown at all.

MELT IN YOUR MOUTH SHORTBREAD COOKIES

Steps:

• Beat butter until creamy (not oily).
• Sift cornstarch, icing sugar, salt, and flour.
• Add to butter.
• Work in with a spoon.
• Turn mixture out onto a floured board.
• Knead until it cracks slightly.
• Pat to 1/3" thickness and cut with cookie cutters.
• Bake at 325 degrees Fahrenheit for 20 minutes.
• Yield 100 small cookies.
• Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.

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.

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• PREHEAT OVEN TO 325°F.
• Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
• Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.

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.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

GRANDMA'S SHORTBREAD

Steps:

• Sift together cornstarch, icing sugar and flour.
• Stir.
• With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
• Bake at 350°F for 15-20 minutes.

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.

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.