Grandmas Shortbread Recipes

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Steps:

• Sift together cornstarch, icing sugar and flour.
• Stir.
• With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
• Bake at 350°F for 15-20 minutes.

Steps:

• Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
• Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
• Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.

Steps:

• Beat butter until creamy (not oily).
• Sift cornstarch, icing sugar, salt, and flour.
• Add to butter.
• Work in with a spoon.
• Turn mixture out onto a floured board.
• Knead until it cracks slightly.
• Pat to 1/3" thickness and cut with cookie cutters.
• Bake at 325 degrees Fahrenheit for 20 minutes.
• Yield 100 small cookies.
• Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
• Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
• Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
• Bake for 10 minutes or until golden brown.

Steps:

• PREHEAT OVEN TO 325°F.
• Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
• Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.