It’s just not quite Christmas without shortbread cookies, is it? These quick and delicious treats are so fun to make and the kids can join in the fun by customizing them!
This cookie recipe belongs to a lovely woman that everyone affectionately calls, ‘Mrs. C’. She is a friend and mother-like figure to more than just her own family and every holiday season she throws a Christmas celebration in her home for about 30 people including a full dinner and presents. Everyone looks forward to this all year round, especially the children and her shortbread cookies are definitely one of the highlights.
My sister-in-law, Tammy and I made these cookies (well, I took the photos and taste-tested, ha!) because Mrs. C was kind enough to share her recipe with her guests last year. I can see why this recipe is such a hit – wow!
I love a good shortbread and it seems that to achieve that you keep it simple. You don’t need a blender for this and if you do use one, you’ll need to melt the butter first. I’m so enamoured with my new Vitamix that I want to use it with everything!
Choose any kind of design you like and let the kids join in the fun. I kept mine simple because I wanted to enjoy the shortbread flavours primarily but you can top it with whatever you like.
What kind of cookies and treats does your family like best at Christmas? If you’d like to share your recipe with me I’ll put together a collection of readers’ recipes so we can all join in the fun. Just email me at firstname.lastname@example.org. You can also share your creations by #simplyfreshdinners on Instagram. I want to see what you’re up to! Cheers.
Special thanks to Mary Anne Collingbourne for sharing her scrumptious recipe with us!
Easy Shortbread CookiesPrint Recipe
- 1 cup butter
- 1/2 cup powdered fruit sugar
- 1 egg yolk
- 1/8 teaspoon nutmeg
- 2 cups of all purpose flour ( I used Bob's Red Mill Gluten-Free Flour)
Preheat oven to 350 F
Soften butter slightly - do not allow it to become oily
Stir in sugar, nutmeg and egg yolk, using a wooden spoon
Turn on a floured board and knead lightly, drawing in the flour until the time that a lump just begins to crack
Roll out the dough about 1/4 inch thick
Cut the dough into squares or use cookie cutters to shape
Place on an ungreased cookie sheet and bake in oven for 11-13 minutes. (This will vary - see notes below)
The baking time depends on the thickness of the dough mixture and may vary up to 20 minutes. Mrs. C uses a 1/4 inch dough mixture and her cookies are done in 11-13 minutes.