Grandma Leona’s Shortbread Recipe

Grandma Leona's Shortbread
Grandma Leona's Shortbread

3/4 c sugar
3/4 lb butter (3 sticks)
4c flour

Using the paddle attachment on your mixer, cream butter and sugar thoroughly until light and fluffy. Add flour one cup at a time and mix well. Switch to dough hook if the mixer has a hard time.

Press into 9×15 jellyroll pan or 9×12 pan sprayed with cooking spray. Use a cookie stamp or a cut glass dish to press designs into the dough. If you don’t have anything like that, you can use a fork to prick holes in the top.

Bake at 325f for 35-40 minutes. Shortbread should be light golden brown. Cut in squares when hot from oven. Allow to cool in pan on wire rack. Store in a sealed container.

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