Shortbread Cookies

Shortbread cookies are not hubby’s favourite, and maybe that’s the case with a lot of people. But for me and my brothers, shortbread cookies were the ultimate treat. There were a couple cookie recipes that my Mom made only occasionally: Jam-Jams and these. Because they were made so rarely, they were usually gone within a day. They were the perfect buttery, melt in your mouth goodness.

The secret? There are two: 1) You must use butter. You can’t substitute margarine or shortening and expect the same results. 2) Whipping. The whipping steps can’t be ignored or your cookies will end up dry.

This will be easiest if you have a stand mixer, but is totally doable with a hand mixer. Make sure your butter has softened on the counter for at least a couple hours. Don’t be afraid if you end up with a pile of crumbs using a stand mixer. Once you start working the dough, it will form into a ball.

After doing research, I noticed that this recipe (being my Mom’s) is not completely traditional in that it incorporates cornstarch and uses icing/confectioners’ sugar in place of granulated. I have honestly not tried making another recipe for shortbread myself, but have rarely sampled one that melted as perfectly as these do. Does that count as a good enough opinion or am I just biased?

Either way, I’m okay with stepping away from “traditional” once in awhile.

Final note: I mention to use a “lightly greased” pan. I know that most people would look at the amount of butter in this recipe and think, “No way do you need to grease your pan.” You may be right. I say, it doesn’t hurt. I ALWAYS grease my pan, even when I’m making shortbread, if only a little bit. Better safe than sorry, I say. But, do whatever floats your boat, just don’t come crying to me if your cookies crumble. (I wouldn’t judge you if you ate them out of the pan with a spoon though. Been there, done that.)

Onto the recipe!

I was a little worried when I dumped out my “dough”, only to have it look liked this:

Thankfully, after working with it for a few minutes, I got this:

Recipe courtesy of my fabulous Mama.

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