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Shortbread Cookies

Mom’s Shortbread

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Other Recipes : Desserts

This recipe always makes me smile because I can still picture my mom and dad tackling it together in the kitchen. Back then, making this cookie dough was practically a workout—the kind that required real teamwork and a lot of arm strength. One would start kneading, then the other would jump in when their arms got tired, laughing and carrying on as they went. 

These days, of course, we let the mixer do most of the heavy lifting, but somehow it doesn’t feel quite as entertaining as watching the two of them take turns like it was a relay race. The recipe itself came from our longtime Scottish neighbour, who shared it with my mom years ago, and it quickly became one of those treasured recipes that stuck with our family. Every time I make it now (by hand the right way), I think of where it started—but also how special those moments in the kitchen used to be.

Total Time

1 hr 20 min

Prepare Time

1 hour or more

Cook Time

20 minutes or less

Recipe Servings

Depends on your cookie cutter size

Ingredients of
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 (or knead by hand). 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 unless you like hard cookies. 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.

Notes

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.  You will know it's done when the dough doesn't crack as you are kneading it. Good luck!