Sunday Nights With Lawrence Welk And Vanilla Sugary Shortbread Cookies



A mere two days after Halloween and the Christmas movies have already taken over the television.  So on Sunday evening, I found myself channel surfing between How The Grinch Stole Christmas and some other made for TV Christmas movie that was on, when I came across (hold on to your granny panties) Lawrence Welk!


My Grandma used to watch Lawrence Welk on Sunday nights back in the day. Of course there was only 3 channels on TV so your Sunday night selection was pretty limited, but every Sunday night she would sit in her rocking chair with her evening snack of cookies and tea and enjoy the melodious sounds of Lawrence Welk’s big band orchestra and various singers.


So, on Sunday I found myself at a crossroads. I could watch the Grinch wreak havoc on Whoville for the 100th time, or I could time travel back to my Grandma’s living room.

I chose time travel, which coincidentally is something that I’m desperately hoping for within my lifetime. (How awesome would that be!) 


And as a bonus, it was Grammy night on Lawrence Welk. I know, it sounds super exciting right? I’m sure it was exciting back in 1968, but in 2014, Tumbling Tumbleweeds just doesn’t have the same impact. Regardless, I continued to stare at the television the same way that a person stares at a highway accident. With morbid curiosity.


Is this what we used to find entertaining? Is that what the hairstyles were really like? Are those clothes for real? Was there really nothing else on TV? Nothing? Really?

But, like the sick and twisted individual that I am, I watched it anyway, and I thought of my Grandma and her cookies and tea on Sunday nights. And I smiled.

Vanilla Sugary Shortbread Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 24 cookies

If you don't have any vanilla bean paste, substitute 2 tablespoons of pure vanilla extract for the ice water and vanilla bean paste.


  • 1 cup butter, room temperature
  • 1 cup icing sugar
  • 1 tablespoon ice water
  • 1 teaspoon vanilla bean paste
  • 2-1/4 cups all-purpose flour
  • 1-1/2 cups granulated sugar


Preheat the oven to 325 F.

In the bowl of your stand mixer, use the paddle attachment to beat together the butter and sugar until light and fluffy. Add the ice water and vanilla bean paste. Mix well. With the mixer on low, slowly add the flour and mix until incorporated. Do not over mix.

On a lightly floured surface, using half the dough at a time, roll the dough to 1/4" thickness. Cut into desired shapes, but ensure that you cut as close together as possible. (The dough can be re-rolled once, but will become tough.) Place the cut cookies on parchment lined baking sheets.

Bake for 13 - 15 minutes until the edges are lightly browned. Remove the tray from the oven and place on a wire rack. Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm. Allow the cookies to cool before gently shaking off the excess sugar.


Recipe adapted from Butter Baked Goods

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  1. Sarah says:

    Do both types of sugar go into the mixture, or is it that the icing sugar and the rest is for dusting? And if all the sugar is used, is the recipe very sweet and do you think it would work with less sugar? Thanks!

    • My Friend's Bakery says:

      Hi Sarah,
      The icing sugar goes into the cookies and the granulated sugar is only for sprinkling after the cookies come out of the oven.
      I always account for extra sugar when sprinkling so you’re not struggling to cover each cookie. You will actually end up throwing more than half of the granulated sugar away or using it for something else. But you want to make sure you get a very generous amount sprinkled onto the cookie (I usually will coat each cookie with several tablespoons) and then tap off any excess when cooled. Then I can re-use the excess sugar for the next batch. Because of this, I don’t think the cookies are too sweet, and as a matter of fact, I find them less sweet than a cookie made with icing.

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