Mom's Very Rich Shortbread |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is passed down to all of the girls in our family, I think maybe in the womb??? We have adjusted it over the years to reflect current measures and methods for baking. It is a very delicate dough, so is perfectly suited to making in a cool kitchen. This is the kind of cookie you like to have with a nice strong cuppa when you finally get a moment to yourself. My Mom used to hide a little cache of these in the freezer just for those few and far between moments. Ingredients:
1 cup butter, only just at room temperature |
1 teaspoon vanilla |
1/4 teaspoon salt |
1 cup confectioners' sugar |
2 -2 1/4 cups sifted flour |
1/4 cup confectioners' sugar (for dusting) |
Directions:
1. Heat oven to 350 degrees F.
2. Lightly rub a stick of butter over a large cookie sheet.
3. Cream butter, sugar, vanilla and salt together.
4. Making sure flour is sifted, add the first 2 cups slowly. Another 1/4 cup may be added if the weather is damp or the dough seems extremely soft. This is supposed to be a very soft dough, so use extra flour sparingly.
5. Using a heaping teaspoonful, form into a ball. Take care not to roll them too much in your hands, so the dough doesn't become tough .
6. Place cookies about two inches apart on the sheet. Flatten slightly with a glass dipped in powdered sugar.
7. Bake for 12 to 15 minutes, or just until the edges begin to brown.
8. Yield depends on how heaping your teaspoons are!
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