SHORTBREAD COOKIES recipe from Tunes & Wooden Spoons  

Mary Janet MacDonald makes Shortbread Cookies from her Cape Breton kitchen in Port Hood, Nova Scotia.

Musical guests are Andrea & Betty Lou Beaton.

Written instructions below the video. Recipe is attached. 

Shortbread Cookies

Put 1 cup soft butter in a large bowl.

Add 1 egg yolk and 1 tsp. vanilla

Mix well.

Add 2 cups flour, 1/2 cup icing sugar, and a dash of salt. 

Mix well using your hands (or an electric beater) until flour is well incorporated. This will take a while if using a beater, but it will come together into a nice dough.

Roll out to about 1/4 inch thick (thicker if you like them that way) and use crinkle cookie cutter.

When rolling them out, don't use flour. Instead, but a big piece of parchment paper on the counter, place the dough on it, and use another piece of parchment paper on top. Use some icing sugar to dust if needed. Now roll them out with a rolling pin. 

Place on parchment paper lined cookie sheet.

Bake at 350 for 10-12 minutes. Watch carefully and check bottom of a cookie to test. Should be toasty-browned, not dark. The tops will not be brown. 

Frosting

1/4 cup soft butter

1 tsp. vanilla

3-1/2 Tbsps. of milk

2-14 cups of icing sugar

Beat with electric beater. Put a dab on each cookie with a spoon. You can garnish with cherry pieces or walnuts. Enjoy!