Shortbread Cookies

There was no shortage of sweets around my house when I was growing up. My mom’s love language is, among other things, food.

My dad’s mom was similar, and loved to bake. I’ve been told that she’d make a pie for absolutely no reason on a tuesday just because.

Justin doesn’t have much of a sweet tooth, but I look forward to passing on the “sweet” traditions of my family onto our family. Shortbread cookies are practically a theme of my childhood.

Oddly enough, when my mom and I were baking these this week, she mentioned that I stopped liking them as a teenager despite loving them as a child. Who on earth knows what was going on internally, because when I took a bite of this batch I was brought right back to about age 7, and enjoyed the entire cookie!

I had never baked them before, they always simply appeared, so it was interesting to see how few ingredients and how non-precise these are!

Shortbread Cookies

Ingredients:

1 lb butter, softened (not melted)

1 C sugar

4 C flour

generous pinch of baking soda

Recipe:

1. Cream butter and sugar together.

2. Add flour and baking soda while mixer is going.

3. Form into 4-5 rounds (balls), and press out on the ungreased baking pan until roughly 1/2 inch thick. No need for the rounds to be precise.

4. Pinch outsides with fingers to create a decorative edge, or press lightly with a fork.

5. Bake at 250 degrees for 1 hour. Allow roughly 20 minutes of additional time only if your oven tends to bake slowly. My oven runs hot, and these were ready in 60 minutes like anticipated.

enjoy!