I have wonderful memories of this recipe. Christmas time, yes. But during the summer when she would pull some out of the freezer? So yum.

This shortbread recipe makes the most melt in your mouth, light and not too sweet cookies you will ever have. And they mix up quick and easy.

I went old school and used a pastry blender with the first batch.

It’s how Mom used to do it! She didn’t have a stand mixer, are you kidding?

The second batch I used my Kitchen Aid with the Beater Blade attachment. Yes, it did go quicker. Yay technology!

Mom doesn’t remember where she got the recipe, but it’s what she’s been making for 50 years, so you know it’s good.

She would actually use a combination of butter and margarine when she made these. I’ve used all butter with fantastic results, of course. Can’t go wrong with butter. But I’ve also tried with half and half, and with non-dairy butter as well and they always taste amazing.

Very old school today. You’ll love it.

What is your favorite shortbread recipe?

Mom’s Shortbread

Source: My Mom

This recipe makes approximately 40 2-inch cookies. Double it if you want some for the freezer.

2 sticks butter (or margarine or half and half)
1/2 cup corn starch
1/2 cup icing sugar
1 1/2 cups all purpose flour

Cream the butter well, either by hand with a great pastry blender or in your stand mixer. Add sifted corn starch and icing sugar and mix well. Gradually add sifted flour, 1/2 cup at a time until incorporated. Turn the dough out onto a floured surface and knead with another 1/2 cup or so of flour until dough is easy to handle.

At this point, if the dough is too soft, you can refrigerate for an hour or two. I didn’t need to.

Roll the dough out to approximately 1/2 inch thick and cut into your favorite shapes. Or even easier, simply roll dough into balls and flatten with a fork into approximately 2 inch circles. Place on cookie sheet lined with parchment or Silpat liner. The parchment is VERY IMPORTANT as you don’t want these little guys to burn. You can sprinkle with some colored sugar at this point if you want to.

Bake at 325º for 20-25 minutes until just set. If they start to brown around the edges you have gone a little too long. They might not look done when you take them out. That means they’re done. Confusing? Look for no more sheen on the top and a very slight browning on the bottom. They will set up as they cool. If you go too long they will be dry instead of melt-in-your-mouth flaky.

They keep for about a week on the counter in an airtight container. And they freeze beautifully.

Thanks Mom!