- 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 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.
Reviews for Whipped Shortbread
"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."
"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)."
"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!"
"They tasted like cornstarch! Disappointed! Too crumbly also!"
"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."
"This was a big hit at work, home, and just in general. great taste!!"
"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."
"Cut the recipe in half, waste of time and ingredients. Was like powder."
"Delicious flavor but very crumbly."