For our family, the sure sign that Christmas was coming was when the very first batch of shortbread cookies appeared at Grandma’s! And of course it wouldn’t be the last. I guess this is the classic Cornish shortbread recipe, the brown sugar is different than most recipes, and I think it makes them taste better. We always used margarine at home every day, so I had to convince Mom to buy butter once a year for the Christmas baking. You can’t use anything but butter to make shortbread cookies. If you want them to be fancy decorate the top of each cookie with a piece of cherry before baking.
- 2 cups butter
- 1 cup brown sugar
- ¼ teaspoon salt
- 4 cups flour
- Bring butter to room temperature. Preheat oven to 300 degrees F.
- Cream the butter until it is the consistency of whipped cream. Beat in the sugar.
- Add salt. Add flour in 4 portions, mixing until combined.
- Turn out onto a floured board and pat or roll to ¼ to ½ inch thick. Cut into shape desired with a cookie cutter.
- Place on an ungreased cookie sheet and bake for about 20 minutes, or until lightly browned.