Nana's Shortbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 lb butter, room temperature2 cups white flour1 cup (heaping) unsifted icing sugar 2 cups cornstarch 1/2 tsp salt, opt and not calculated. I omitted and they were fine.
Cream butter in a large bowl. (wood spoon or beaters)
Sift dry ingredients separately then blend into butter in batches; about a cup and a half at a time. I use a wooden spoon.
Flatten (half at a time) on lightly floured surface to about 1/2 inch thick and cut. I used a 2 inch wide round cutter. Dip the cutter into flour each time. Cookies will spread to about 2.5 inches while baking. Try not to add too much flour so the scraps when combined are still the right ratio of ingredients.
Place on cookie sheet with some room between each cookie.
Bake 275 for about 30-35 minutes until slightly golden on the bottom. Gently remove to a cooling rack.
These can be frozen for a long time.
Serving Size: Makes about 60 (5 dozen) cookies.
Sift dry ingredients separately then blend into butter in batches; about a cup and a half at a time. I use a wooden spoon.
Flatten (half at a time) on lightly floured surface to about 1/2 inch thick and cut. I used a 2 inch wide round cutter. Dip the cutter into flour each time. Cookies will spread to about 2.5 inches while baking. Try not to add too much flour so the scraps when combined are still the right ratio of ingredients.
Place on cookie sheet with some room between each cookie.
Bake 275 for about 30-35 minutes until slightly golden on the bottom. Gently remove to a cooling rack.
These can be frozen for a long time.
Serving Size: Makes about 60 (5 dozen) cookies.
Nutritional Info Amount Per Serving
- Calories: 91.7
- Total Fat: 6.2 g
- Cholesterol: 16.5 mg
- Sodium: 44.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.2 g
- Protein: 0.6 g
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