Shortbread Cookies
1 cup butter
1 cup margarine
1 cup powdered sugar
3 1/2 cups flour (if using a cookie press)
4 cups flour (if rolling)
Candied cherries, cut into tiny pieces
Preheat oven to 350°
Cream butter and margarine together in a large mixing bowl with an electric mixer.
Add sugar and beat until light and fluffy.
Add flour, 1 cup at a time. Mix until well-incorporated.
Fill cookie press
with dough and press out to desired shape on cookie sheets. Decorate with cut-up candied cherries.Bake until golden, approximately 10-12 minutes.
Remove from cookie sheets and cool on wire racks.
Store in airtight container. These keep very well in refrigerator or freezer until ready to eat.
Yield: 12-13 dozen!
posted by Les @ 6:17 AM
4 comments
4 Comments:
I haven't made these in several years, but they look so good I think I'll have to plan on making them for Christmas next year! The recipe came from a friend in Valleyview, Alberta in 1966!
Mom
I like the recipe because it makes so many cookies for very little effort. Cutting up the cherries gets a bit tedious, but the rest is very easy.
I used to use a cookie press, and then I just got mad about filling it in with the dough then cleaning it after I was done. I'm rather low maintenance (okay, when it comes to cooking, not lipsticks!) and I admire the beautiful way your shortbread turned out! Now matter how you slice them shortbread are delicious with tea, are they not? Or, even with a poke in the eye. ;)
Bellezza - Those cookie guns can be quite a nuisance, especially as the dough gets warmer. It's not something I want to use when I'm in a bad mood or running short on patience! ;)
Yep, shortbread is one of my all-time favorite desserts. These cookies are delicious when chilled. I could easily eat a couple of dozen!
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