Shortbread Cookies

December 14th, 2010 |

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.