Mom’s Shortbread

Contributed by : Jill Kanwischer
Other Recipes : Desserts

My mom and dad used to work on this recipe together because of the hand power it took to knead this cookie dough. Fortunately we now have the ability to use mixers to do most of the kneading for us. Our long time Scottish neighbour taught my mom how to make this recipe.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

20 minutes

Recipe Servings

Not Mentioned

Ingredients for
Mom’s Shortbread

  • 1 cup butter
  • 1/2 cup + 2 tbsp sugar
  • 2 1/2 cups flour

How to Make
Mom’s Shortbread

  1. In a stand mixer cream the butter and sugar. Scrape down the sides and gradually add in the flour just until the flour is combined. It should be a crumbled consistency with the crumbs no bigger than pea size.  I finish it off by kneading the dough by hand on the counter until it holds together and can be easily rolled out without cracking. The more you work it, the more gluten you will create and the harder your cookies will be so don't over work it. Roll the dough out to 1/4 - 1/2” thickness and cut out with your favourite cookie cutters.
  2. Transfer cookies to cookie sheet, sprinkle with coloured sugar sprinkles and bake at 325°F for 20 minutes. 
  3. Do not brown; do not grease the cookie sheet.


You can make this recipe completely by hand kneading if you have the strength and patience.  Just like the instructions above, start by kneading the sugar and butter until well creamed together before you start to gradually add in the flour.  Good luck!