Whipped Shortbread Recipe

4 123 124
Whipped Shortbread Recipe
Whipped Shortbread Recipe photo by Taste of Home
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Whipped Shortbread Recipe

Read Reviews
4 123 124
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
    avonmom82 User ID: 2110913 274928
    Reviewed Oct. 5, 2017

    "Mehwish, it is farenheit."

    MY REVIEW
    sstetzel User ID: 158954 273367
    Reviewed Sep. 22, 2017

    "Mehwish all of our temperatures are in fahrenheit.

    Hope that helps,
    Susan Stetzel
    Recipe Support Specialist
    Taste of Home Magazine"

    MY REVIEW
    Mehwish User ID: 9249782 273034
    Reviewed Sep. 15, 2017

    "Seems really nice, i hope my kids will love it, but do we have to bake them at 300 degree celcius or farenheit? Can i bake them at 200 degree celcius as my oven doesnt go over that, plz anyone?"

    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."

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