I’m not usually one to make shortbread, but I decided to go for it this year when I stumbled across a recipe written in my mother’s handwriting on a small, faded recipe card. It must be 50 years old…which proves how timeless shortbread cookies are.

Shortbread Cookies

Makes 24 cookies

1 cup butter

2/3 cup icing sugar

1/4 teaspoon salt

1 egg yolk

2 cups all-purpose flour

Directions: 

Preheat oven to 350° F. 

Soften butter slightly and stir in icing sugar, salt and egg yolk with a wooden spoon. Add flour a little at a time. When mixture is too stiff to work with a spoon turn onto a counter and kneed lightly drawing in the all of the flour until dough is pliable.

Roll out dough 1/4 inch thick on lightly floured counter and cut into desired shapes with cookie cutter. Cook on a cookie sheet lined with parchment paper. Bake for 10 minutes or until lightly brown.