The epitome of shortbread. Great Grandma raised 8 children on a farm (her oldest daughter was my grandmother), and she was well known for being a marvelous cook. As far as my Mom knows, this was her recipe through and through, and even though it takes patience and a bit of time, it’s perfect and it’s worth it – and judging by Waverly and Marlow’s reactions, I’ll be putting in the work for the next many Christmases. The sprinkles are something Mom always does (probably for her kids), but I also have a vision of a plate of these, plain, and Spicy Chocolate Cookies with some fruit for a perfect anytime dessert. Enjoy!
Grandma Maier’s Shortbread
1 c. butter, room temperature
1 3/4 c. flour
3/4 c. white rice flour
1/2 c. icing sugar
1/4 t. salt
Do your best to mix all of the ingredients together as well as you can in a large bowl – I used my electric mixer. You’ll end up with a mealy mixture like dry pastry and you won’t believe that it will turn into shortbread.
Using your hands, work the mixture in the bowl until it at least sticks together, then divide it into 2 even piles and turn one pile out onto your counter. Knead, scoop and roll with both hands – rotating it and squashing it, attempt to roll it into a log even though it won’t work for a while, then knead, scoop and roll it some more. If I’m to estimate the time, I’d say it takes 10 minutes per log – you want the logs solid, and perfect, no air, no bumps. Repeat with the second log, wrap both well with plastic wrap and leave them in the fridge until you’re ready to slice them – they need to be icy cold to work!
When you’re ready for baking, slice each log into even 1/4-inch slices, place on a parchment lined baking sheet and bake for about 13 minutes. These freeze well cooked or uncooked.
- Category: Cookies, Christmas