Whipped Shortbread Recipe

4 144 141
Whipped Shortbread Recipe
Whipped Shortbread Recipe photo by Taste of Home
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Whipped Shortbread Recipe

Read Reviews
4 144 141
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
    Ruby User ID: 9364388 279424
    Reviewed Dec. 16, 2017

    "These cookies were very tasty. I added a little salt and 2 tsp of almond extract. Fun to make with grandchildren."

    MY REVIEW
    Gail User ID: 9356744 279381
    Reviewed Dec. 16, 2017

    "Made these for cookie sale at church. I was a little nervous after reading some of the reviews, but I had committed money to make them so I gave it a go. I put the butter and sifted confectioners sugar in my Kitchen-Aid let them beat while I sifted the flour and corn starch together. I only use pure vanilla extract so that's all I used for flavoring. I gently added the flour mixture to the sugar mixture while blending on the lowest speed, I quit before I had used all of the flour mixture because they seems to be the right consistency. I gently folded in 1/2 cup of crushed walnuts and then rolled them into small balls, once I had the cookie sheet filled I flattened them with a fork and sprinkled them with the colored sprinkles. Taste buttery and rich."

    MY REVIEW
    Michele User ID: 9359717 279203
    Reviewed Dec. 13, 2017

    "These are HORRIBLE!!!! Me entire family spit them out! Chalky, bland, but yes they fall apart and melt in your mouth. I read some reviews and since these were ease enough to make I stayed up half the nite baking. These were also for a cookie exchange the next day, so needless to say, I had to get up early go to the store and remake cookies from a tube. I will just buy my shortbread cookies in the store like I always have. DONT MAKE THESE!!"

    MY REVIEW
    bethsbounty User ID: 4557799 279196
    Reviewed Dec. 13, 2017

    "Best ever cookies! Bumped temperature to 325 for 18 minutes-Perfect! After I read multiple reviews I added 1 teaspoon each Orange and Vanilla Extract and 1/2 cup ground Pecans.....So yummy. If your cookies taste like flour you are not whipping them enough before baking, Oh and I added a half glazed cherry to each cookie and I always use powdered sugar to form shaped cookies-never add more flour; makes them tuff. I use parchment paper."

    MY REVIEW
    Janet User ID: 9359412 279193
    Reviewed Dec. 13, 2017

    "These cookies are WONDERFUL and easy to make. I will make them again."

    MY REVIEW
    quiltmama22boys User ID: 1572405 279167
    Reviewed Dec. 12, 2017

    "Oh my word these cookies are so yummy! I read the reviews and tweaked the recipe a bit. Increased the conf sugar to 2c., decreased the cornstarch to 1/2 c., added 1/2 tsp vanilla and 1/2 tsp almond extracts. I also beat the batter very well until it was whipped! The cookies are so buttery and melt in your mouth. Definitely a keeper!"

    MY REVIEW
    Elaine User ID: 9358852 279163
    Reviewed Dec. 12, 2017

    "These are really bland tasting even with added vanilla. Keeping in mind there is no sugar in them at all, the only sweetness you get are from sprinkles or cherries, which isn't much. (And I'm a Type 2 Diabetic so use to little sweetness). Definitely will sprinkle with confectioner's sugar before serving. Also measured my rolled out balls to 1 inch and just barely got 10 dozen out of this recipe."

    MY REVIEW
    padaigle User ID: 1702115 279160
    Reviewed Dec. 12, 2017

    "I've learned a valuable lesson: ALWAYS look at the comments before trying a new recipe! I cut the recipe to make 1/3 the amount, and followed the directions as written. This is the absolute WORST cookie I have ever made! I've taken note of some of the other reviewers' tweaks, and am going to give them another shot. Please take this recipe down until you can post one that will produce an edible cookie. This was a total waste of ingredients, money and my time."

    MY REVIEW
    Peggie0203 User ID: 2074993 279133
    Reviewed Dec. 12, 2017

    "Great recipe, melt-in-your-mouth deliciousness. It is very important to beat them a lot with a beater, thus the name "whipped shortbread". I made a third of the recipe and it yielded about 4 dozen spritz cookies. This is now my "go-to" recipe for shortbread."

    MY REVIEW
    jennie User ID: 7887713 279110
    Reviewed Dec. 11, 2017

    "I halved the recipe as there is no way we could eat that many. Used salted butter and a teaspoon vanilla extract. Added walnuts and sea salt to half the batch. These are very good and light. Will probably make again."

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