Shortbread Cookies


Out of all the cookies my mom baked when I was a kid, these were my favorite. I always felt it was a shame we only got to eat them around Christmas time. As soon as I began baking on my own, I would make these every couple of months. Now that I’m older, I’ve toned it down a bit and only break out the recipe around Christmas. Like mother like daughter, eh?

The nutmeg gives these a hint of spice that goes perfectly with the buttery texture. Enjoy!

  • 1 c butter
  • ½ c icing sugar
  • ½ tsp salt
  • ½ tsp nutmeg
  • 2 c flour
  • Candied cherries


Preheat oven to 350 degrees.

Soften butter in a large bowl, and cream with sugar. Add in salt and nutmeg. Mix in flour ½ cup at a time.

On a floured surface, roll out until about ¼ inch thick. Cut with your choice of cookie cutter, and place on a greased cookie sheet.

Cut candied cherries in half, and place on in the middle of each cookie. Bake for 8 – 10 minutes, turning half way through.


Stay wonderful, xox.

4 thoughts on “Shortbread Cookies

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