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Whipped Shortbread Recipe

Photo by: Taste of Home

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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

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102 Servings
Prep: 35 min. Bake: 15 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 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. Press lightly with a floured fork. Dip in nonpareils or top with cherry halves. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

Nutrition Facts: 1 serving (2 each) equals 81 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 55 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Whipped Shortbread published in Country Woman November/December 1992, p29