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Grandma Mulley's Christmas Shortbread Recipe

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This recipe for Grandma Mulley's Christmas Shortbread is from The MacNeil Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, at room temperature.
1 rounded tablespoon shortening
1 tsp vanilla
½ cup icing sugar
¼ cup cornstarch
2 cups flour and possibly another ½ to ⅔ cup flour
Directions:
Directions:
1. Preheat oven to 300º.
2. Line 2 cookie sheets with parchment paper.
2. Cream butter and shortening together. Add vanilla and mix until combined.
3. Whisk icing sugar and cornstarch and add to butter mixture. Beat until combined.
4. With wooden spoon, stir in 2 cups of flour until combined. Add additional flour until mixture is firm enough to cut cookies, when rolled.
5. Roll ½ of dough mixture, on a floured surface to desired thickness, ¼ to ½ inch thick.
6. Using cookie cutter dipped in flour, cut into desired shape.
7. Bake at 300º for 20 minutes; increase heat to 325º and bake an additional 3-4 minutes, taking care to watch for browning on bottom.
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Personal Notes:
Personal Notes:
This is the Shortbread recipe that is Sandra's family favourite. Grandma Mulley's Christmas baking always included a few batches of these shortbread; they were crisp on the outside, with a flakey buttery texture. The centres were decorated with a small dap of frosting, often with half a maraschino cherry on top. This added an additional layer of sweetness, to an otherwise perfect cookie.

 

 

 

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