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: 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.