The holidays are over, yet I’m making shortbread cookies. I didn’t have a chance to make this recipe during the holidays and I felt like something was missing.
I’ve had this recipe forever! I first made this with a friend when I was in high school (it seems like forever ago). We were hanging out at her house after school and decided we wanted to make some cookies. She knew I loved to bake, but I hadn’t exactly memorized my recipes. Of course, back then you didn’t just tap on a small rectangle and find all of the cookie recipes you could ever want in under three seconds!
Shocking as that may be to most of the kids I know, we had to resort to actually looking in a print cookbook. And if that wasn’t around, you called someone and talked to them on a telephone. And it wasn’t cordless. Ok, I’m not confessing my age, lol.
I rarely see my teenage daughter actually talk on her cell phone. All she does, as do most kids her age (middle school teacher here) is text…for everything! I often wonder if humans will one day stop talking??
Getting back to these melt in your mouth shortbread cookies…my friend ended up calling an elderly aunt who made the best cookies. I remember it was a struggle to understand this really simple recipe…my friend didn’t bake and her aunt described the measurements vaguely, as I’ve noticed many longtime, old school bakers and cooks do. For example, a pinch of salt…a little bit of baking powder, lol. After pressuring her for specifics, we started mixing and baking.
As a teen, I already had a go-to butter cookie recipe. This didn’t have butter, but I loved it! I have made this recipe countless times since.
I even have the original stationary I wrote it on with my “high school” handwriting, full of really round letters. I loved stationary even back then…I guess that was a sign I would become a teacher.
And now, I ‘m sharing this recipe with you. Don’t be hesitant to use the shortening as listed on the recipe. The cookies come out with a soft but crumbly texture, like sandies. They don’t last long around here…so I don’t make them that often, one bite leads to another and another…
Time to make a salad. Enjoy!
- 2 cups shortening, regular or butter flavor
- 2 cups granulated sugar, and extra for flattening the cookies
- 4 cups all-purpose flour
- 1 egg
- 2 teaspoons baking powder
- 1 tsp vanilla extract
- 1 tsp salt
- ¼ cup powdered sugar for sprinkling
- Preheat oven to 350°F.
- Measure dry ingredients and whisk well.
- Prepare cookie sheets by lining with parchment paper.
- In a mixing bowl, cream shortening and sugar until combined.
- Add the egg and mix well.
- Add the flour a little at a time, but do not overmix.
- Roll the dough into balls and place on cookie sheet.
- Place a few tablespoons of granulated sugar on a plate.
- Rub some shortening on the bottom of a glass. Dip the glass in the granulated sugar.
- Using the glass to flatten the cookie balls.
- Bake for 15-18 minutes or until lightly browned.
- Cool cookie sheets on a wire rack and allow to cool well.*
- Once cooled, use a strainer to sprinkle the cookies with powdered sugar.