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Old Fashioned Shortbread Cookies

Old Fashioned Shortbread Cookies. A life-long love of shortbread cookies has meant many variations in my kitchen over the years but at Christmas time I always return to the simple recipe I loved as a child.

Old Fashioned Shortbread Cookies Featured Image

Old Fashioned Shortbread Cookies

I have indeed had a life long love of shortbread cookies as the number of variations of this all time favourite on Rock Recipes can pay witness. I’ve often said that sometimes simple is best and that is particularly true in the case of shortbread cookies.

With their tender, crisp, crumbly texture and buttery sweet flavour, they need nothing more to make them totally satisfying, except maybe a cup of hot tea. I was quite partial to a tall glass of cold milk with these as a child and still am on occasion.

Red Glacé Cherries for Cherry Vanilla Cheesecake Bars, pictured in a glass bowl.

Red maraschino cherries for our shortbread cookies.

During the Holidays, all the women in our extended family and friends made shortbread cookies as part of their Christmas baking routine. Some kids gravitated to other more decadent cookies in the Christmas offerings.

However, I always enjoyed eating around the bright red cherry or sometimes gumdrop at the centre of a shortbread cookie and saving the sweet morsel in the middle as the final bite.

Old Fashioned Shortbread Cookies Close up

Old Fashioned Shortbread Cookies

This recipe is a slight variation in method on Nanny Mildred Ralph’s recipe, who was my Uncle Bill’s Mom, and a great baker like so many Newfoundland women of her generation.

I’ve added a little real vanilla to the dough for additional flavour and glacé cherries to the centre instead of maraschinos as she did.

You can use whichever you like or substitute baking gums as I just mentioned. It just wouldn’t be Christmas without some Holiday Shortbread Cookies.

Old Fashioned Shortbread Cookies ready for the oven

Old Fashioned Shortbread Cookies ready for the oven

Looking for more great cookie recipes?

You might like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Newfoundland Christmas Cookie Recipes 

Like this Old Fashioned Shortbread Cookies recipe?

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Old Fashioned Shortbread Cookies with text

Old Fashioned Shortbread Cookies

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Old Fashioned Shortbread Cookies with text
Yield: 48 or less depending on size

Old Fashioned Shortbread Cookies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

5 common ingredients make one perfect cookie.

Ingredients

  • 2 cups butter at room temperature, 1 pound
  • 1 cup icing sugar, powdered sugar
  • 2 tsp vanilla extract
  • 1/2 cup corn starch
  • 3 cups flour
  • Maraschino cherries or baking gums for the centers ., optional

Instructions

  1. Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
  2. Blend in the vanilla extract.
  3. Sift together the flour and corn starch.
  4. Blend slowly into the creamed mixture until a soft dough forms.
  5. Split dough into 2 equal round portions.
  6. Wrap the dough rounds in plastic wrap and chill for a couple of hours at least.
  7. You can freeze one of the cookie dough portions for later if you like.
  8. This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
  9. To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
  10. Roll the dough out to a little less than 1/4 of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies.
  11. Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gumdrop if you like.
  12. Bake for 15-20 minutes or until they just start to turn brown at the edges.
  13. Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.
  14. These cookies will freeze quite well for several weeks.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

48

Serving Size

g

Amount Per Serving Calories 121Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 61mgCarbohydrates 12gFiber 0gSugar 5gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Susan

Sunday 29th of November 2020

My dough is rock hard when I take it out of fridge? Why is that.

Shortbread Cookies Recipe Convection Oven - Shortbread Cookies (Melt In Your Mouth) Recipe ...

Saturday 28th of November 2020

[…] 7. Old fashioned Shortbread Cookies – Rock Recipes […]

Loretta McCoy

Monday 27th of January 2020

I baked these short bread cookies today in my.mixer for the first time and they turned out as if they were sandy in your mouth. I did use the mixer on a high level and did it for ten minutes at least. I'm not sure why they don't just melt in your mouth.

Angela MacKinnon

Thursday 19th of December 2019

I just made these they were quick and easy , I didn't refrigerate. Very delicious ūüėč

Catherine Colwill

Tuesday 17th of December 2019

I make these all the time. Use fruit sugar & they are amazing! Your recipe is very similar to mine. Love it‚̧ Originally from Springhill,NS living in Orillia,ON

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