Shortbread Cookies

I first found this recipe in Country Home Magazine back in 2005.  I’ve made this recipe numerous times and the cookies are ALWAYS a hit.  Be warned there is nothing light about this recipe.  And you’ll be hard pressed to only eat ONE.


1 lb                 butter

2 1/4  cup     sugar

2                        eggs

1 tsp                 vanilla extract

4 cups              all purpose flour

1 tsp                  baking powder

1/2 tsp             salt


Beat butter and sugar in a very large bowl with an electric mixer on medium to high speed.  Beat until pale yellow in color and light and fluffy.  Add eggs, one at a time, scraping bowl each time you add an egg.  Add vanilla extract and continue beating.

Meanwhile, sift together flour, baking powder, and salt.  Add dry ingredients to egg mixture one cup at a time, mixing at very low speed, scraping bowl between each cup.  Mix until just incorporated.

Using a rounded measuring tablespoon, drop dough onto ungreased cookie sheet, leaving 2 inches between each mound of cookie dough.  Bake in 375 degree oven for 12-14 minutes or until edges are golden brown.

This cookie batter may be made 3 days in advance and kept chilled, covered, in the refrigerator.


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