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Whipped Shortbread
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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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |