Grandma Pam's Shortbread Cookies: A Classic Holiday Treat
This classic holiday recipe has been a staple in our home for years, and I'm excited to share it with you.
Ingredients
- 1 lb 1 lb butter room temperature is key for the perfect texture
- 3 cups flour
- 1/2 cup cornstarch
- 1 cup icing sugar you'll see it referred to as powdered sugar
- 1 tsp vanilla
- Maraschino cherries sliced finely
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper to prevent sticking.
- In a food processor or stand mixer, whip the butter until it's pale and fluffy. This is an essential step for achieving the perfect texture. Once your butter is light and fluffy, add the icing sugar and mix until combined.
- In a separate bowl, sift together the flour and cornstarch. Gradually add the flour mixture to the butter mixture along with the vanilla extract. Mix until just combined. Do not overwork the dough, as this could result in tough cookies.
- Refrigerate the cookie dough for 30 minutes or until it's firm enough to handle. This helps with rolling out the dough into perfect little balls.
- Roll the dough into small balls about the size of a walnut and place them about 1 inch apart on your prepared cookie sheet.
- Gently flatten the tops of the dough balls with a fork, and press a small piece of Maraschino cherry into each one.
- Bake at 350°F for about 10 minutes. These shortbread cookies won't brown on top, so don't worry if they look a little pale—they're done when the edges are just beginning to set. Don't overbake them!
Nutrition
Calories: 68kcalCarbohydrates: 14gProtein: 2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 17mgFiber: 0.4gSugar: 0.1gCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was!