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shortbread cookies - prize winning

(3 ratings)
Blue Ribbon Recipe by
Gloria Bernal
Murrieta, CA

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 with powdered sugar. If you make them in a triangle shape you can easily dip them into lemon curd or anything you like. A family favorite!

Blue Ribbon Recipe

Thanks to a streaming TV show, shortbread cookies have recently risen in popularity. And, we're super excited they're getting their time to shine. Buttery, light, and not overly sweet these shortbread cookies are delicious. There's a hint of vanilla in the cookies. Perfectly sweet alongside a cup of tea.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For shortbread cookies - prize winning

  • 1 stick
    real butter, unsalted and room temp
  • 3/4 stick
    Imperial brand margarine (6 Tbsp)
  • 1/2 c
    powdered sugar, sifted
  • 1 3/4 c
    all-purpose flour

How To Make shortbread cookies - prize winning

  • Beating butter until fluffy.
    With an electric mixer beat the margarine/butter until light and fluffy.
  • Powdered sugar and flour mixed into the butter.
    Mix in the powdered sugar, until all blended, then the flour. The mixture will get crumbly. Stop the mixer and gather the dough into a large ball. It should easily pull away from the bowl and feel soft and tender.
  • Piece of waxed paper dusted with powdered sugar.
    Sprinkle a large piece of waxed paper with a bit of powdered sugar.
  • Dough sandwiched in between waxed paper.
    Set dough on the paper. Top with another piece of waxed paper and pat down to a flatter level. Refrigerate for about 30 minutes.
  • Rolling out the chilled dough.
    When cooled, divide into smaller sections. Roll down a section at a time between waxed paper to about 1/4" thick.
  • Shortbread cookies baking in the oven.
    Cut into the desired shape with a butter knife that has been dipped into powdered sugar for ease of cutting. Place cut cookies onto a 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.