Thursday, October 30, 2014

Grandma's Shortbread Cookies

"This family recipe was given to us by my Grandma.  I wait all year for the holidays, because I know that my sweet husband will make these cookies for me.  They are the best shortbread cookies I've ever tasted!"

2 cups softened butter
2 cups powdered sugar
2 eggs
3 teaspoons almond extract
2 teaspoons vanilla extract
5 cups flour
1/2 teaspoon salt
Cream together butter and powdered sugar.  Add eggs and extracts.  In a separate bowl, combine flour and salt and gradually add to creamed mixture.  Form dough into 2 disks and wrap in plastic wrap.  Chill dough for about 30 minutes.  Roll out on a floured work surface to 1/4 inch thickness and cut into shapes using cookie cutters.  Place cookies on a non-stick baking sheet and bake at 375 degrees for 12-16 minutes or until the edges of the cookies are just golden brown.  Cool completely and frost with Almond Butter-Cream Icing.  (Recipe follows.)

Almond Butter-Cream Icing:
2 sticks or 1 cup of butter, softened
1 cup of shortening
2 pound bag of powdered sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
food coloring
Light corn syrup or water to thin icing to desired consistency*

In the bowl of a stand mixer, cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add almond and vanilla extracts.  Add food coloring, if desired.   Frost cookies using decorating bag and star tip or spread icing with an off-set spatula.

*TIP:  If icing is too thick, you may add light corn syrup or water, 1 Tablespoon at a time, until the icing is the consistency you want.     


  1. The decorating on those cookies is fabulous! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.


I really appreciate your comments! Thanks!