Whipped Shortbread Recipe photo by Taste of Home
Whipped Shortbread
TOTAL TIME: Prep: 50 min. Bake: 20 min./batch
YIELD: 8 dozen.
These whipped shortbread cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
Ingredients
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3 cups butter, softened
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1-1/2 cups confectioners' sugar, sifted
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4-1/2 cups all-purpose flour
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1-1/2 cups cornstarch
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Nonpareils and/or halved candied cherries
Directions
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1.
In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.
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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.
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3.
Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 87 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.
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