Whipped Shortbread Recipe
Whipped Shortbread Recipe photo by Taste of Home

Whipped Shortbread Recipe

Read Reviews
4.5 57 73
Publisher Photo
This version of shortbread 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, Bow Island, Alberta
TOTAL TIME: Prep: 50 min. Bake: 20 min./batch
MAKES:102 servings
Contest Winning Test Kitchen Approved
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

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.


  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

Reviews for Whipped Shortbread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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)."

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!"

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."

Reviewed Dec. 28, 2015

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

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."

Loading Image