Whipped Shortbread Recipe
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Whipped Shortbread Recipe

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4.5 58 74
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This version of shortbread 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
TOTAL TIME: Prep: 50 min. Bake: 20 min./batch
MAKES:102 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min./batch
MAKES: 102 servings


  • 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

Nutritional Facts

2 each: 81 calories, 5g fat (3g saturated fat), 14mg cholesterol, 55mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
  2. 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.
  3. 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.
Originally published as Whipped Shortbread in Country Woman November/December 1992, p29

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karinw64 User ID: 8116784 257338
Reviewed Nov. 27, 2016

"I make these every year for Christmas. It's very important to whip the batter for a long time, until it's very light and fluffy. They always turn out great and just melt in your mouth. Decorate them any way you want."

tennisbev User ID: 5696526 243472
Reviewed Feb. 8, 2016

"I like the original version of the cookie, but also thought that it was a little "bland". So I increased the confectioners' sugar to 2 cups. That made it a perfect cookie. However I believe that some of the information and nutritional facts are incorrect. I don't see HOW you could get 16-18 DOZEN cookies (made in 1" balls) from this recipe. The best I could get was 10 dozen. Also, the nutritional facts say that a serving size is 2 cookies and that the carbohydrate value (important for diabetics) is 8 grams per serving. Looking at the amount of sugar, flour, and cornstarch for the cookie this carbohydrate value is not possible. In doing the math, I find the carbohydrate value to be 8 grams PER cookie (that is, at 10 dozen cookies)."

gailglo User ID: 8682289 240778
Reviewed Jan. 1, 2016

"When I first baked these, I tried them while they were warm. I was horrified that were like a dry blast of powder in my mouth. I was so upset to waste all that butter. I almost threw them out, but instead I put them into a container and into the fridge. That made all the difference! Suddenly, they were delicious little butter balls that melted in my mouth. I love them! I'd make them again. I'm glad I didn't throw them out!"

Zuker User ID: 6730078 240628
Reviewed Dec. 30, 2015

"I have been making these for the past two years to include on my Christmas cookie trays for neighbors. I dip half the cookie in melted chocolate. They are gorgeous and delicious. Everybody loves them."

kmhale User ID: 8225915 240418
Reviewed Dec. 28, 2015

"They tasted like cornstarch! Disappointed! Too crumbly also!"

Erynfaith User ID: 8675049 240173
Reviewed Dec. 24, 2015

"Did have to adjust this a bit. We halved the recipe and added a tsp of vanilla. Next time i make this i may take a quarter cup of the cornstarch and use powdered sugar in it's place. You really need to work this before shapeing though. I also needed to bake for nearly double the time. But we are on the edge of high altitude so that may have played a part."

vampire1752 User ID: 8652022 239956
Reviewed Dec. 22, 2015

"This was a big hit at work, home, and just in general. great taste!!"

suefam User ID: 8670605 239892
Reviewed Dec. 21, 2015

"I don't know what the other reviewers did, but this recipe for shortbread is, by far, the BEST melt in your mouth cookie! Hint to others, make sure you don't over bake. Use a scoop with the automatic release (I got my scoopers from Pampered Chef and I use the mini scooper). Also, make sure you use BUTTER, no substitutions, and don't melt the butter. It must be soft, at room temperature."

Brassy62 User ID: 1384949 239730
Reviewed Dec. 19, 2015

"Cut the recipe in half, waste of time and ingredients. Was like powder."

candieswager User ID: 8660089 239532
Reviewed Dec. 16, 2015

"Delicious flavor but very crumbly."

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