M y Mom was never known for her baking, but she made THE BEST shortbread cookies ever. In fact, it’s made me a bit of a shortbread snob.

No, Mom’s shortbread cookies don’t look like this…

 

There’s just none in the world to touch this one – and don’t try and give me any backchat about how your Mom’s were good too because they weren’t even close: deal with it.

When you champ into one of ‘Suzie’s Shortbreads’, it dissolves before you can say ‘Oh…wow!’

After Mom died in 1981, Grandma and my Aunts tried for years to duplicate her recipe, but just couldn’t get it right. Cousin Lori discovered the secret when she accidently doubled the butter. Evidently, Mom had made the same mistake, and it turned out so well she stuck with it!

This is the Proper Version. Use this wisely, Grasshopper….I give you:

Suzie’s Shortbread Cookies

• 1 cup butter
• 1/2 cup icing sugar

Beat 4 minutes

• add 1 1/2 cups of flour

Beat 10 minutes

What you end up with is a sort of stiff whipped cream.  Glob acorn-sized bits onto parchment paper lined cookie sheet and place in over for 25 minutes at 300 degrees.

DON’T sprinkle that red or green colored sugar crap on them…leave them alone!

Remove shoes so you can wiggle your toes as you eat them, and you’ll need some milk too.

Two pans of Mom’s shortbread cookie recipe don’t last long!

 

*I have no idea who the Hannah is/was that mom noted in the recipe, or how mom got away with her cookie recipe, but I’m sure it’s a swashbuckler of a tale!

 

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