Grandmother’s Shortbread Cookies are the best. They are absolutely my most favorite type of cookie! This recipe was posted in the Washington Post, August 13, 1935 as a recipe contest winner.
This was posted in the Washington Post along with the recipe by my Grandmother.
“When these little cakes are cut into triangles, they are called petticoat tails. When Queen Mary Stuart returned to Scotland from France, she brought a number of the French people with her and they called these little cakes “petits gateaux tailes”. The Scotch (sic) people thought they said “petticoat tails” and so they have been known ever since.”
Grandmother’s Shortbread Cookies
1 cupful (1 pound butter)
1/2 cupful (1/4 pound sugar)
1 tablespoon cream
1 teaspoon grated lemon rind
1/2 level teaspoon baking powder
2 level full cups flour (1/2 pound)
Cream butter, add sugar and cream and beat well together.
Add lemon rind, and gradually add flour sifted with baking powder.
Knead lightly, roll out on a floured baking board and cut out with a small cutter.
Lay on slightly greased tins, and bake in a moderate oven for 10 minutes. (I have always used 350 for an oven temperature.)
Some people ice these, or put coarse sugar on the top of their shortbread cookies.
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