Breaking news: The best Shortbread Cookies ever!

By Friday, December 27, 2013

These cookies make me think about choosing my bridesmaids.


Sounds totally weird, right? Well let me tell you a little story.

My Mama got married when she was just 21 years old. She’d been dating my dad, 22, for six years. They were each other’s first and only love. They’re as happy today as they were in 1979 (and an inspiration to us all).

When it came time to choose her bridal party, Mama honoured her three closest friends – her sister Joanne, her dance teacher Janet, and her oldest friend, Debbie. She’s pretty proud to say she chose very well, because she is still friends with all three ladies to this day.

Now… HOW does this relate to these cookies? Well, this is Debbie’s family recipe, and every year she makes a batch for Mama as part of her Christmas gift. Consequently, I’ve grown up sneaking these shortbread every holiday season (and I still do).

I recently asked Debbie for the amazing recipe, and as I made them, I thought about her friendship with my Mama and how special it is. They remain close after all these years. As My Other Half and I decide on our wedding party, it makes me want to choose bridesmaids who will still be my friend when I’m 40, 60 or 80 years old. Just like Debbie and Mama.

I am very fortunate to have a lot of wonderful women in my life, so it’s a very difficult decision. And unfortunately My Other Half won’t let me have 12 bridesmaids. The nerve! (Just kidding – I wouldn’t actually have 12 bridesmaids.)


These cookies are honestly the best shortbread I’ve ever had. They’re PERFECT. My only caution is not to overcook them – it’s really difficult, but you have to catch them before they turn golden at all. As you can see from the pictures, I wasn’t so careful… but they still tasted amazing. Even the ones I forgot about in the oven for an extra 10 minutes.

But you can’t screw up shortbread. Butter and sugar taste good no matter what!

Shortbread Cookies

Yield: A lot (depends how thin you like them)


  • 1 lb butter
  • 1/2 cup sugar
  • 1/2 cup icing sugar
  • 1 egg yolk
  • 4 cups flour


  1. Cream butter with sugar and yolk. Add flour a little bit at a time. Use more flour to roll the dough out. Kneed well and cut into cookies. Bake on parchment paper in 350 degree oven for 8-10 minutes. Watch them closely and don't let them brown!



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