Family shortbreadish buttercookies.

My family made these cookies every year for Christmas throught my youth. We would spend a whole evening decorating them, creating 15-20 dozen cookies on the spot.

Recently I have started making them again. Not as much for the holidays, but to replace Peppridge Farm Chessmen or Walkers Shortbread. Oh what a mistake that was. Now I find myself making a smaller batch 2 times a week. Luckily they are so easy and since we have them with our coffee or tea in the house they don't get decorated. So here is the recipe as my mother gave it to me.


  • 1 cup butter - I use Kerrigold Salted Butter
  • 1 cup sugar
  • 1 1/2 tsp Vanilla
  • 1 egg
  • 1 tsp water
  • 1 egg
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt !!! only if you don't use salted butter !!!
  • 3 cups flour


  1. Combine butter vanilla and sugar in a bowl and beat till creamy
  2. add 1 tsp water and the egg and continue beating till light and fluffy.
  3. add baking powder and flour and mix in. It will look crumbly
  4. At this point, if you are doing some sort of holiday cookie you can break the dough up and color it with food coloring of choice, I leave it plain these days.
  5. work the dough into balls and wrap with foil. Put it in the fridge for at least an hour.
  6. Preheat oven to 350
  7. Roll out your dough and cut out cookies.
  8. Place cookies on greased cookie sheet.
  9. Bake for 10-15 minutes depending on if you want the crispy or light.

I have experimented with thickness. I've been rolling them out at 3/8 thickness. It seems to get me a little lighter soft cookie. Go thinner if you want crispy.

Recipe makes about 6 dozen cookies. Enjoy!

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