Whipped Shortbread Recipe

4 120 122
Whipped Shortbread Recipe
Whipped Shortbread Recipe photo by Taste of Home
Publisher Photo

Whipped Shortbread Recipe

Read Reviews
4 120 122
Publisher Photo
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
MAKES:
216 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min./batch
MAKES:
216 servings
TOTAL TIME:
Prep: 50 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.

Test Kitchen Tips
  • Cornstarch in cookies? Its inclusion lends these shortbread cookies a lovely tenderness. Unlike chewy sugar cookies, shortbread cookies are tender and crumbly.
  • To bump up the flavor, use salted butter and try adding a teaspoon of extract. We like vanilla and almond.
  • These delicious, buttery cookies are just asking for elegant add-ins such as lavender flowers or lemon zest and thyme.
  • Originally published as Whipped Shortbread in Country Woman November/December 1992, p29

    Nutritional Facts

    1 cookie: 39 calories, 3g fat (2g saturated fat), 7mg cholesterol, 20mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.

    • 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
    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.

    Test Kitchen Tips
  • Cornstarch in cookies? Its inclusion lends these shortbread cookies a lovely tenderness. Unlike chewy sugar cookies, shortbread cookies are tender and crumbly.
  • To bump up the flavor, use salted butter and try adding a teaspoon of extract. We like vanilla and almond.
  • These delicious, buttery cookies are just asking for elegant add-ins such as lavender flowers or lemon zest and thyme.
  • Originally published as Whipped Shortbread in Country Woman November/December 1992, p29

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    Reviews forWhipped Shortbread

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    MY REVIEW
    2124arizona User ID: 845443 268073
    Reviewed Jun. 18, 2017

    "No one can eat just one of these goodies around our house. They make excellent Christmas gifts in decorative tins with bows and ribbons!!!"

    MY REVIEW
    afredorap User ID: 8433928 265998
    Reviewed May. 15, 2017

    "This was so good!!! Make sure the butter is 100% softened (I left it out about 6 hours) and cream it really, really well between each step - I used my stand mixer on medium. I made exactly 1/3 of the recipe because cmon, 3 cups of butter! I'm not some kind of millionaire. Plus I was wary after reading the reviews :\ this would be great for a work potluck or the holidays though. I made them with lemon and vanilla extract and didn't add any sprinkles or toppings, and got rave reviews."

    MY REVIEW
    GirishKatta User ID: 7329112 263719
    Reviewed Mar. 21, 2017

    "Nice recipe"

    MY REVIEW
    Sharon User ID: 9087439 261655
    Reviewed Feb. 21, 2017

    "I have literally made at least 100 dozen of these since finding this recipe before Christmas last year.....I tweaked it to my preferences and only make half a batch at a time....I use Arrowroot instead of cornstarch, add 2 tsp of almond or vanilla per half batch.....I do WHIP the butter and sugar....easy to make, I bake for 15 minutes in my oven....have used sprinkles, frosting, jam and powdered sugar for toppings and everyone raves. Best recipe EVER!"

    MY REVIEW
    Monticello57 User ID: 4708348 261167
    Reviewed Feb. 12, 2017

    "I tried this and it was awful. Threw them all away. They were dry and tasted like flour. I followed the recipe, whipped the butter and everything. When rolling them into balls I should have know something was wrong because they were so dry. Don't waste your time making these."

    MY REVIEW
    Ellie User ID: 9009160 258920
    Reviewed Dec. 31, 2016

    "I did not adjust anything as this recipe is excellent. My entire family loved them Thankyou"

    MY REVIEW
    Bethany User ID: 9007017 258833
    Reviewed Dec. 30, 2016

    "Hands down the BEST cornstarch cookie I've ever tasted. This stuff should be used as a commercial grade building material. Horrible. And, like some of the others, I'm now out of ingredients to make a batch of something else. My fault for assuming the 5 star reviews were of the recipe as-is. Guess I'll be doing more research (and buying extra ingredients) next time."

    MY REVIEW
    mrc1965 User ID: 6933227 258731
    Reviewed Dec. 27, 2016

    "The only tweak I did was add 4 cups of butter instead of only 3 and it was delicious! I could not stop eating them. I've also topped with a variety, chocolate kisses, strawberry jam or just green sugar sprinkles. Try not to over bake them. I am going to make them again with less cornstarch, will try what others are suggesting to only 1/2 a cup."

    MY REVIEW
    rpolen User ID: 7781146 258700
    Reviewed Dec. 27, 2016

    "I didn't need a whole batch for my family so I made 2/3 of the recipe. For 2/3 of recipe: 2 cups butter, 2 sifted cups powder sugar, 1 cup cornstarch, 3 cups flour, 2 tsp almond extract, 1 tsp vanilla. Keep refrigerated for a couple of days after baking, the flavor gets better as they age. They do just melt in your mouth!"

    MY REVIEW
    Cathy User ID: 7582647 258664
    Reviewed Dec. 26, 2016

    "Very disappointed in this recipe. The cookies looked beautiful and baked well. The first bite of the cookie tasted delicious but the cornstartch overpowered the cookie and left a terrible taste and chalky color on the tongue. In my opinion this recipe was a waste of time and ingredients."

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