Millie’s Shortbread Cookies

Some recipes are just instructions. Others are time machines. Every December when I pull out my mom’s worn recipe card, I’m transported back to our kitchen—flour dusting the counters, Christmas music playing, and the two of us working side by side. These simple buttery cookies became famous in our neighborhood, but to me, they’ll always taste like love, tradition, and the precious hours spent with the person who taught me that the best meals are made with heart.

Enjoy! Please feel free to print this and share with everyone you love!

Millie Richardson Montalvo.
Forever in our hearts and kitchens.
April 11, 1950 – June 6, 2013.

MILLIE’S SHORTBREAD COOKIES

Recipe by SarahCourse: DessertCuisine: CookieDifficulty: Easy

Servings

36-40

servings

Prep time

20

minutes

Calories

167-150

kcal

This beloved Montalvo family recipe is the one I have chosen to share first on the website. My mother would make these scrumptious cookies every Christmas and they were beloved by all our friends. Enjoy!

Ingredients

• 1 lb butter, softened

• 1.5 cups brown sugar

• 3 egg yolks

• 4 cups flour, sifted

• Helpful Items

• Stand or electric hand mixer

• Rolling pin

Directions

• Preheat the oven to 325°
• Cream together the first four ingredients
• Add in sifted flour in small stages to incorporate
• Transfer dough onto a flat, floured surface to roll out
• Roll the dough into a ¼ inch thick sheet. Flouring the top of the
  dough is helpful to avoid a sticky rolling pin
• Using desired cookie cutter shapes, cut out cookies
• Transfer cookies to a cookie sheet for baking. I like to line cookie
  sheets with parchment paper
• Bake cookies for 18-20 minutes
• Top with icing and sprinkles, powdered sugar, or dip into melted chocolate for a
  holiday twist!