Mom’s Shortbread Cookies

I was very lucky to have a mom who was not only a great mom, but a great cook too!  I always enjoyed the holiday season because mom and the other wonderful cooks in our family tree broke out their mixers, cookie sheets and delicious recipes.

One of my all-time favorites was (and still is) my moms shortbread cookies.  The key to these 3-ingredient cookies being so delicious is, once cooked, layer them between napkins in a storage container for two weeks.  I know, that’s the hardest part; smelling them cook, looking at them when on the cooling rack then having to wait two weeks before you can eat one.  I must admit, my mom had to hide these from me but I did still find them and sneak a few!

The night before you decide to make these, make sure and take 2 sticks of butter out of the fridge and leave on the counter.  This recipe requires soft butter!

Ingredients

1 cup Butter (softened)
1/2 cup Brown Sugar
2 cups Flour

Directions

  1. Preheat oven to 275 degrees.
  2. Mix softened butter and brown sugar.
  3. Slowly sift in flour.
  4. Kneed for 15 minutes on a floured board.
  5. Roll out to 1/4″ thick.  If you find the dough sticking, either use a bit more flour or roll out between wax paper.
  6. Cut with cookie cutter.
    1. You can also cut into strips then into diamonds; this was Mom Mixon’s favorite way of making these.
  7. Sprinkle with colored sugar.
  8. Place on cookie sheet and cook for 30 minutes.

It is best to store these cookies for at least a week before eating them.  Store in a container in layers, separating each layer with a paper towel or napkin.

Wait, don’t sneak em!  I promise, the wait will be worth it!

And remember; Food is Love so Stay Hungry!

Bob Mixon

Senior SharePoint Solution Architect, Senior Information Architect, 5-year Microsoft SharePoint MVP (2006, 2007, 2008, 2009, 2010). Family man, father, grandfather and cook. You can read my entire profile here.

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