The Melaniff Family Cookbook

Shortbread Cookies

Shortbread is a classic Scottish dessert that consists of the three basic ingredients which are still commonly used today: flour, sugar, and butter. Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century. Shortbread was expensive and reserved as a luxury for special occasions such as Christmas and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house

Ingredients

1 Lb butter

½ C sugar

2 C flour

2 T cornstarch

1 t vanilla

pinch of salt

Procedure

Cream butter and sugar until fluffy.

Sift flour, cornstarch and salt together. Mix into butter mixture; add vanilla. 

Chill for about an hour. Roll into marble size balls and place on ungreased cookie sheet, leaving space between.

Dampen a flat bottomed glass, dip in sugar and then press ball flat. You can leave plain or press a pecan half or chocolate kiss's on center of cookie.

Bake in 350°F oven for 20 minutes. Remove from cookie sheet to paper towel to cool.

Store in tight container. May be frozen.