- Serves: 12
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
I usually make shortbread cookies once a year, about a month before the holidays.
- 1 Pound Salted Butter, softened
- 1 Cup Icing Sugar
- 3 1/2 Cups All Purpose Flour
Mix together all the ingredients in a bowl, using your hands until well blended.
Using 2 teaspoons place small rounds of the cookie dough on a cookie sheet (do not pre-grease), leaving lots of room between each one, push each cookie down with a fork and bake for approximately 15-20 minutes at 350˚, until the cookies are light beige.
Allow them to cool on the tray for a few minutes, then place on a cooling rack.
These cookies are best when they are a month old. I use a round cake tin, wax papers circles between each layer of cookies, then seal the tin with scotch tape and put this treasure in a cool place for at least a month. Yummmmm!