old-fashioned shortbread cookies: great-grandma myrtle's recipe.

The beginning of December we had a little gathering at our house with some missionaries from our church and some friends to watch a Christmas fireside broadcast put on by the leaders of our church to issue in the holiday and give beautiful reminders of “the reason for the season”. 
We had a little hot chocolate bar with these cookies to munch on while we watched.

These shortbread cookies are flakey and melt-in-your-mouth delicious. And they make the perfect companions to a steaming mug of hot chocolate.

Like everything else I make, they are extremely easy.

(Be warned they are what my family calls “more-ish”…you’ll find yourself wanting more and more.)

*This recipe makes quite a large batch so I’d recommend halving it unless you plan on giving some away.

INGREDIENTS:

1 lb. salted butter (softened but not melted)

1 c. powdered sugar

4 c. flour

Directions:

Mix all ingredients together, I actually used a pastry cutter/blender and it worked like a dream.

Roll dough out on a silicone pastry mat or wax paper. Cut dough into squares and poke with a fork. (I didn’t poke mine and they didn’t bubble but better safe than sorry, right?)

Bake at 350 degrees for 8-10 minutes or until golden brown around the edges. Our first pan took quite a bit longer than 10 minutes.

Let cool on cooling racks and sprinkle with powdered sugar.

Enjoy!