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Grandma Drummond’s Shortbread


This is definitely a family tradition at Christmas. They must be made with real butter – to cut calories and fat, I suggest you savour a smaller cookie. The children and I have fun decorating the cookies with small bits of candied cherries, etc., but for an elegant option, try dipping the finished product (say just the tips of stars) in chocolate. Of course, they are wonderful even as plain quadrilaterals!

4 cups all purpose flour

1 lb. soft butter
¼ cup brown sugar
¾ cup white sugar

small bits of red and green candied cherries, candied pineapple, and slivered almonds for decoration


  1. Cream together the butter with the sugars.
  2. Add flour. With fingers, work into a soft dough.
  3. Roll dough approx. ¼" thick, and cut into shapes. (The main thing is that all cookies on the same cookie sheet should be approximately the same thickness.) Decorate, if desired, with the fruit. (Dough scraps can be repeatedly worked – there is no waste.)
  4. Bake at 250°F, for almost 1 hour. The cookies will be just starting to turn golden.