I posted this recipe a while ago, along with my late Grandma Minall’s Sugar Shortbread cookies, but I have decided to split them up as well. T don’t think this is her exact recipe, but it was very close to the ones she used to make and my mom always made these for my dad for a little taste of home. I only wish I had lived closer to her so she could have taught me how to make pie as good as her. That incredible woman made a pie every week in her good days – that’s a lot of work! My Grammie passed away in fall 2016 so I hope that people can keep making these cookies in honor of her.
Grammie’s melt-in-your-mouth shortbread cookies
Makes 72 bite-sized cookies
1 lb butter
1 cup icing sugar
1 cup corn starch
3 cups flour
20 glacé cherries, cut into quarters
1) In a large mixing bowl, cream butter and sugar until smooth.
2) Add dry ingredients, scraping down the sides after each addition.
3) Roll into one tsp balls and place on an ungreased cookie sheet.
4) Flatten lightly with a floured fork or spoon and top with a piece of cherry.
5) Bake at 350 degrees Fahrenheit for 10-12 minutes. You have to watch these close, and adjust the time based on your oven, as you only want them lightly golden on the bottoms.
Enjoy – these freeze great for up to one month.