Day 23: Melt in your Mouth Shortbread

butter! Butter! BUTTER! (No this is not the Paula Deen blog)

My arm almost fell off making these.  I never have wished I owned a Kitchen Aid stand mixer, because I love my hand mixer, but after making these cookies, I want one!!

I am surprised my arm didn’t fall off.  If you make these with out a stand mixer, find a partner. Someone to tag team the mixing with you. Seriously.  No joke.

The positive, these are some really delicious cookies.  They really live up to their name, melt-in-your-mouth.

I am going to admit, it did almost nothing to this recipe to change it up. I normally think of an adjustment or two for a recipe, but not this one. I have never whipped ingredients for 25 minutes and expected them to make cookies.  It was worth testing out before I decided to make any additions to the recipe.

I have decided this recipe is perfect as it is. Just make it, you will not regret it. MMMMM Butter!

As much as my arm hurt, and your arm might start pulsing with pain too, you must follow the instructions to the second.  The more beating, the better!

Happy Christmas Eve!!

Day 23: Melt in your Mouth Shortbread

Yield: 3 dozen cookies

Day 23: Melt in your Mouth Shortbread


  • 1 cup butter, room temperature
  • 1 egg yolk
  • ½ cups sugar
  • 2 cups flour


  1. In a large bowl with an electric mixer or the large bowl of your stand mixer, on medium speed, beat the butter for 5 minutes (the butter will double in size).
  2. Add the egg yolk and beat an additional 5 minutes.
  3. Add the sugar and beat for another additional 5 minutes.
  4. Then add the flour in 4 parts (1/2 cup at a time), beating for 2 minutes after each addition.
  5. Beat an additional 2 minutes.
  6. Roll the batter into balls using 1" cookie scoop and place on parchment paper covered baking sheets. Flatten the tops slightly with the bottom of a drinking glass (cookies should be about 1/2 inch thick). Optional: roll balls or edges of flattened dough in colors sugar sprinkles for decoration.
  7. Bake at 325 degrees for about 14-15 minutes until slightly brown on the bottom edge. Transfer to tin foil immediately too cool. Store in air tight container.


from the Tasty Kitchen blog -Shortbread

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About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!