The request for these Shortbread Squares comes from reader Darlene who asked for “Shortbread Cookies.” These are as close as I can get! Looks like these would be a lovely Christmas cookie, too.
Sadly, Darlene lost all of her collection in the Katrina hurricane. She said that after the collection was under water, it turned into one solid block of recipe cards that could not be separated. The collection I got at the thrift store had some cards sticking together, but definitely not that bad.
Darlene also asked for Date Nut Cookies!
These bite-sized cookies are very easy to make and can be made well ahead. They keep their flavor and texture if stored airtight in a cool place. They are not oversweet and almost melt in the mouth.
Good served with tea or coffee, and with fruit, frozen desserts, and many light desserts.
- 2 cups butter
- 1 cup sugar
- 4 cups plus 2 tablespoons all purpose flour
- colored, coarse, granulated sugar
Butter a 13x9 baking pan and set aside. Preheat oven to 275.
Cream together butter and sugar by hand or with mixture until creamy and smooth.
Add flour all at once. Mix with hands or spoon until ingredients are well blended. Turn mixture into prepared pan.
Cover with waxed paper. Evenly spread dough by pressing on paper with palms of hands. Remove paper. Prick top of dough closely with fork.
Bake on center shelf at 275 for 1 1/2 hours. Turn off heat. Remove pan from oven.
Cut at once into 1-inch squares. Return pan to oven. Close door. Remove pan when oven is cool.
Sprinkle squares with colored sugar. Store in pan, wrapped airtight in foil, or remove squares and place in airtight containers.
Have all ingredients at room temperature. You can use powered sugar, if you like, instead of the colored granulated sugar. A variety of colors can be used for the granulated sugar. Several colors are often available packed together in glass vials. They enhance plain puddings and fruit when sprinkled on top.