Whipped Shortbread
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, Bow102 ServingsPrep: 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 bowl, cream butter and confectioners' sugar until light
- and fluffy. Gradually add flour and cornstarch, beating until well
- blended.
- With hands lightly dusted with additional cornstarch, roll dough into
- 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press
- lightly with a floured fork. Top with nonpareils or cherry halves.
- Bake at 300° for 20-22 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.