I posted this recipe along with my other Grammie’s cookies about a year ago, but I decided to post them again on their own. Both my Grandmother’s have now passed, Grandma M many years ago, but every year when I make their cookies I think of them. Both incredible women and talented cooks that inspire me to cook for friends and family with love, and during the holidays, to eat way more of their delicious cookies than I need. These cookies especially are best snuck straight from the freezer in the weeks leading up to Christmas!
Grandma M’s roll-out sugar shortbread cookies:
Makes 72 cookies
1 lb butter
2 cups castor (berry) sugar
½ tsp vanilla
2 egg yolks
4 cups flour
20 Glacé cherries, cut into quarters
1) In a large mixing bowl, cream butter and sugar until smooth.
2) Add vanilla and then eggs, mix thoroughly, stopping to scrape the sides of the bowl to ensure the egg has fully mixed in.
3) Add flour, one cup at a time until incorporated. Scrape the bowl again at the end and give it one final mix to ensure there are no dry spots.
4) Roll out on a floured surface, about ½ cm thick and cut into desired shapes. I went with ice cream cones this year; I like these to be the odd cookie out among the rest of my traditional Christmas baking.
5) Place on an ungreased cookie sheet and top with a cherry slice.
6) Bake at 325 degrees Fahrenheit for 10-12 minutes. Watch closely as they overcook easily!