I get the best recipes from my friends, don’t you? Making something scrumptious from a friend’s recipe makes me feel so happy. It keeps that person close to me and boy, don’t we know how important that is these crazy times.
I have spent decades of holidays with my dear friend Diana Teston. This is her shortbread cookie recipe. Shortbread cookies are a classic. Sure, you can always order a tin from some big dessert company BUT to get the best melt-in-your-mouth, buttery goodness you gotta make them yourself. Eat them plain, dip them in chocolate or a sweet glaze. Any way I dress these cookies up, they don’t last but a day in my house.
Every time I make them, I offer up a little prayer of thanks for my friendship with Diana. Then, I pour the milk.Print
- Preheat oven to 325°
- In the bowl of a heavy duty stand mixer, beat butter and vanilla until creamy.
- Add salt and powdered sugar to butter. Continue to beat.
- Add flour and continue beating. You might have to finish combining the flour by hand. Sprinkle with a little water if you have trouble getting the mixture combined.
- Once the mixture is combined, Roll cookie dough onto a floured surface and cut.
- Place cookies on a parchment sheet lined baking pan and bake until edges just begin to brown.
No need to refrigerate the dough. Mix, roll, and bake!Chocolate chips and or pecans add a nice addition to this recipe.
Be careful not to over bake. Just a light brown around the edge is all you want.
These cookies can be made ahead and stored in a cookie tin.
They freeze beautifully. Wrap in plastic wrap and place in a freezer bag. Remove the packaged cookies from the freezer and let come to room temperature before removing from the bag.