Starting to do your Christmas and Holiday baking? I have a couple of EXCELLENT cookie recipes to share, the one below is my gandmother’s shortbread cookie recipe and also a recipe for FANTASTIC ginger cookies.
Simply the BEST Shortbread Cookie Recipe
I am happy to share this shortbread cookie recipe. Every year my grandmother made batches and batches of this recipe- using her mother’s Scottish shortbread recipe. There must be a zillion calories in it. Sharing the recipe for some reason makes me feel connected to my great grandmother and reminds me of the Christmas’ we all got a cookie tin filled with shortbread. My grandmother died almost 3 years ago but making this shortbread makes me feel close to her and has become a Christmas staple in our family.
I used to make these shortbread cookies when I owned a retail store and gave the shortbread away to customers. They ALWAYS commented that it was the best shortbread they had ever tasted- and could they have the recipe? I must have given away a hundred of copies of the recipe. Here it is for you to enjoy!
Best Shortbread Recipe
This is a traditional Scottish shortbread cookie recipe that is easy to make and delicious!
Grandma Brown’s Shortbread Cookie Recipe
1 Cup Corn Starch
1 Cup Rice flour
1 Cup All Purpose Flour
1 Cup Icing Sugar
1 lb butter ( yes- you are reading correctly- a whole pound of butter! )
optional- 1tsp vanilla
Preheat oven to 400F. ( You will turn it down to 350 when you put cookies in)
Blend the dry ingredients into the softened butter. (I used a food processor to blend with no problems)
Spread the batter ( which will seem more like a spread than batter) into 2 pie plates or rectangular 8 x11 pan.
Turn oven down to 350F.
Bake for 20-25 mins- check often and remove from oven when golden or pale brown. Prick with fork all over surface. Cut when still warm ( the shortbread get very hard and will be impossible to cut when cooled).
Store in cool dry place .
If you have recipe you would like to share- please post in comments section.