Margaret Main's Shortbread Cookies

By Don Main
December 6, 2016
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Author Notes: These cookies were tradition in the Main household. There were always some tucked away in a long ago collected cookie tin stored in the kitchen cabinet next to the back door. Mom made a batch of these tasty, buttery and grainy cookies for any occasion. They taste like home...enjoy!Don Main

Makes: 2.5 dozen

  • 1 cup butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 cup white rice flour
  • 1/4 teaspoon sea salt
  1. Preheat oven to 300F degrees. Cream butter and sugar together. When light and fluffy, add flours and salt until well incorporated. By hand, work the dough together until smooth and not crumbly. Pinch off a piece of dough and roll into a 1 1/4" ball between your hands. Slightly squish the ball into a disk and place on a parchment lined cookie sheet. Use a floured cookie stamp or press to form the design on the cookies without cracking the edges of the dough. Bake in the centre of the oven for 17-20 minutes, or until the bottoms are golden, being careful to not overbake.

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