Whipped Shortbread
Country Woman
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Meet the Cook: When I was first married, I worked at a senior citizens home. As is true in much of Canada, it had many English residents. And one thing they always made for Christmas was shortbread.
This version of it is fragile, not too sweet and melts in your mouth. Mostly I make it for the holidays...but I'll also prepare it year-round for wedding showers and ladies teas.
-Jane Ficiur, Bow Island, Alberta
SERVINGS: 102
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 35 min. Bake: 20 min./batch
Ingredients:
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- Nonpareils and/or halved candied cherries
Directions:
In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch; beat until well blended. Dust hands lightly with additional cornstarch.
Roll dough into 1-in. balls; dip in nonpareils and place on ungreased baking sheets. Press lightly with a floured fork. Or, decorate with cherries by placing dough balls on baking sheets and pressing lightly with fork. Top each with a cherry half.
Bake at 300° for 20-22 minutes or until cookie is set but not browned. Yield: 16-18 dozen.