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Whipped Shortbread

 Whipped Shortbread
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
102 ServingsPrep: 50 min. Bake: 20 min./batch


  • 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.
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.