short bread cookies Christmas

Christmas Shortbread Cookies

Shortbread Cookies (1)

These are signature cookies in the Kerr households around the holidays. Grandma always made them with a tiny cherry on top, so I do, too.


1 lb unsalted butter, softened to room temperature

1 cup icing (confectioner’s sugar) sifted

1/2 cup cornstarch

3 cups unbleached, all-purpose flour


1. Preheat oven to 350 Degrees F

2. In a large bowl, cream the butter, icing sugar, and cornstarch

3. Add flour gradually, besting with a spoon after each addition. Beat until the mixture is light and looks like whipped cream.

4. Cover and chill for 20 minutes

5. Roll out the dough on a floured board until it is 1/2 inch thick. Cut small round shapes with a cookie cutter or use the rim of a small drinking glass.

6. Arrange the cut cookie dough on an ungreased baking sheet.

7. Bake on the middle rack of the oven for 15 minutes or until golden around the edges. Do not over bake.

8. Cook on the baking sheet for 1 minutes, and them remove the cookies to a wire rack to cool completely.

9. Serve immediately or store in an airtight container for up to 4 days. Freeze for up to 2 months.

TIP for thicker cookies roll the dough into small balls by hand and arrange on an ungreased baking sheet. Flatten with a fork.

To decorate the cookies use a sliver of candied maraschino cherry or a pecan gently pushed into the center of the dough very gently before baking. Or, for a festive look, sprinkle colored candy pieces, gently pressing into unbaked cookies before baking.



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