One of the very first cookies I made growing up was snickerdoodles, and the recipe came from a Southern Living Christmas Cookies cookbook. The other day I took it out and decided I would try a recipe from it. The very first recipe in the book was this shortbread recipe and boy is it good. I had to give it all away otherwise I would’ve eaten the whole pan. I dipped half of the batch in chocolate, but they are equally good on their own.
- 2 sticks butter, softened
- 1 cup sugar
- 1 egg
- 2 cups all purpose flour
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, and beat well. Gradually stir in flour, blending well (dough will be sticky). Evenly press the dough in a lined, well-greased 9×13 pan. Place pans in a cold oven. Bake at 350 for 20-30 minutes, or until lightly browned. (Mine took 30 minutes) Remove from oven and cut into 2″ squares while warm.