Shortbread Cookies - Hearthstone Shortbread
Hearthstone Shortbread

1 cup butter
2/3 cup powedered/confectioner's sugar
2 teaspoons vanilla
2 to 2 1/4 cups flour
1/8 teaspoon salt

        Preheat oven to 350 degrees. In a medium mixing bowl, cream butter sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky, add additional 1/4 cup flour as needed. Dough should be soft but not sticky. Roll into 1" balls and place on ungreased cookie sheet. Brush cookie stamp lightly with vegetable oil. Press dough with desired cookie presses. Bake 10-12 minutes or until golden brown. Cool 5 minutes on sheet, cool completely on rack. Makes 2-3 dozen.

From Rowoco-Hearthstone clipping circa 1997.

YOUR COMMENTS on this recipe

Date:  12/21/12

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          Submit Your Cookie Photo (using our recipe) – for a $10.00 coupon!

Where did you find your Rycraft recipe? 
          Rycraft Website

How long have you been using this recipe?
          First time.

How do you use your cookies?
          Christmas cookie trays

List Rycraft stamp designs you used.
         #420 – Holly Sprig (2)

Write your comments on this recipe.
          Like the flavor and nice, pale color of the baked cookie. Did have a little trouble with dough sticking to the stamp and a little trouble with extra puffs of dough arising during the baking process. Overall, though, a good recipe. Will use it again.

If you decorated your cookies, what did you use?
          Painted on coloring after baking/cooling. Used beet powder mixed in vodka for the red berries and spirulina powder mixed in vodka for th eleaves.

Jennifer A
Washington, DC

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