Shortbread cookies - Prize Winning

Gloria Bernal


I loved Lorna Doones as a kid. They were pricey, so Mom didn't buy them often. I developed this recipe as a young bride over 40 years ago. I entered them in a County Fair once and took a blue ribbon. We often just eat them plain, or dusted w/powdered sugar. If you make them in a triangle shape you can easily dip them into a lemon curd, or anything you like. A family favorite!

★★★★★ 1 vote
makes about 36 cookies
15 Min
20 Min


1 stick
real butter, unsalted and room temp
3/4 stick
imperial brand margarine
1/2 c
powdered sugar, sifted
1 3/4 c
all purpose flour


1With electric mixer beat the margarine/butter until light and fluffy. Mix in the powdered sugar, until all blended, then the flour. Mixture will get crumbly.
2Stop mixer and gather dough into a large ball. It should easily pull away from the bowl and feel soft and tender.
3Sprinkle a large piece of waxed paper with a bit of powdered sugar. Set dough on paper, top with another piece of waxed paper and pat down to a flatter level. Refrigerate for about 30 minutes.
4When cooled, divide into smaller sections, and roll down a section at a time between waxed paper to about 1/4" thick. Cut into desired shape with a butter knife that has been dipped into powdered sugar for ease of cutting.
5Place cut cookies onto cookie sheet covered in parchment paper. I prefer air-filled baking sheets or crockery type (Pampered Chef) as opposed to teflon coated. Bake at 350 for 20 min or until edges are just golden. Teflon sheets may bake faster so watch the time.

About Shortbread cookies - Prize Winning

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #easy, #so