Danish Short Bread

a plate of cookies

The Danish Grandmother‘s Holiday Shortbread

She came to America by boat, by herself, at the age of 16. Her cookie recipe is apparently as hardy as she is.


  • 1 cup butter
  • 1/2 cup sugar
  • *2 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

*I’ve learned from experience that flour measurements vary wildly depending on all sorts of things. Add 1 cup of flour, then keep adding 1/2 cups until the texture of the dough seems like, well, cookie dough. (My note, not the Danish Grandmother‘s.)


  1. Preheat oven to 375ºF.
  2. Cream butter until fluffy.
  3. Add sugar and beat until light and fluffy.
  4. Gradually blend in flour and salt.
  5. Roll out on lightly floured surface to form and 11″ x 7″ rectangle, 1/2 inch thick.
  6. Cut into 1″ squares.
  7. Bake on unbuttered cookie sheets 12-15 minutes or until a pale golden color.
  8. Cool completely on wire racks. Store at room temperature in container with tight fitting lid.

12 cookies

Prep Time:

Cook time:


By: The Tart Little Piggy
Published: 12/19/2012