Publisher Photo
Publisher Photo
At Wendy Masters' Grand Valley, Ontario home, it just wouldn't' be Christmas if she didn't make her great-grandmother's shortbread. "Everyone looks forward to it," she says. "All I do differently is sprinkle colored sugar on mine."
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • Colored sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; mix until dough forms a ball.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut into 1-1/2-in. squares, diamonds and/or triangles. Place on ungreased baking sheets; sprinkle with colored sugar if desired.
Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks. Yield: about 3-1/2 dozen.
Originally published as Holiday Shortbread in Country Woman November/December 1995, p39

Nutritional Facts

1 each: 138 calories, 9g fat (5g saturated fat), 23mg cholesterol, 62mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • Colored sugar, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; mix until dough forms a ball.
  2. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut into 1-1/2-in. squares, diamonds and/or triangles. Place on ungreased baking sheets; sprinkle with colored sugar if desired.
  3. Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks. Yield: about 3-1/2 dozen.
Originally published as Holiday Shortbread in Country Woman November/December 1995, p39

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