Christmas cookies – Shortbread

I’ve made these shortbread cookies for years.  It’s another recipe from my Aunt Jina and they are by far the best shortbread cookies I’ve ever made.  They were my grandpa’s favourite and I’d send them to him every year at Christmas.

You can make the dough a day or two ahead and keep it in the fridge until you’re ready to bake it, or make it way in advance and freeze the dough.  These also freeze beautifully, so they tend to get made in November and then are taken out closer to Christmas.

Shortbread Cookies


  • 1 pound butter
  • 1 cup icing sugar
  • 4 cups flour
  • 1/2 tsp salt


  1. Cream together the butter and icing sugar.
  2. Mix in the flour and salt until the dough lifts away from the bowl.
  3. Knead dough until it squeaks (it really does, just a quiet little sound when you knead it).
  4. Roll out to 1/2 inch thickness and cut out with cookie cutters.
  5. Bake @ 300°F for 20-25 minutes or until brown on the bottom.

Since apparently I’ve eaten or given away all of my shortbreads from this year, here’s a shot from last Christmas:


And for my husband, some Star Wars shortbread:

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