May 17, 2010
Posted by Temma
I ate so many of these shortbread cookies when I first made them that I promptly got a belly ache and had to go lay down for a little while. They're so buttery and light, they just melt away in your mouth, and before you know it, you've eaten 8 or 9 of them. Dangerous.
This recipe came from my grandmother's sister, my great aunt Syd. She had some of the best "old lady hair" I've ever seen: naturally snow white and a bit fluffy. Aunt Syd would call my gram on the phone every single night at the same time, just like clockwork. Back before cell phones and caller ID, gram could answer the phone and know exactly who was on the other end of the line - at least when it was 8 PM, anyway.
One of the ingredients in these cookies left me temporarily confused. It calls for "4x sugar," which, it turns out, is just a type of confectioner's sugar. Most stores just seem to carry 10x sugar, which worked out just fine for these cookies.
1 lb butter, softened
1 cup sifted packed 4x sugar
4 cups flour
Pre-heat oven to 350.
Add sifted sugar gradually.
Add flour gradually - knead to blend well.
Roll out 1/4" thick on lightly floured board.
Prick with fork.
Cut in to 2"x2" squares.
Place on an ungreased sheet.
Bake 10 - 15 minutes, until a delicate color.
Makes 5 dozen.
Be careful not to over-bake your cookies. I always have trouble accepting that shortbread cookies are done, since the baked color is so similar to the color of the raw dough. I had my first sheet of cookies in for about 3 minutes too long- oops! They still tasted good, they just weren't as pretty.
Labels: Cookies ·