Whipped Shortbread Recipe

4 162 159
Whipped Shortbread Recipe
Whipped Shortbread Recipe photo by Taste of Home
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Whipped Shortbread Recipe

Read Reviews
4 162 159
Publisher Photo
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 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.

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    • 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
    Robin User ID: 9405561 282152
    Reviewed Jan. 15, 2018

    "My family's favorite cookie is shortbread so I thought I would try this recipe for the holidays. I knew I didn't need as many as the recipe said it made so I cut it in half. I only had unsalted butter so I added 1/4 teaspoon salt. Also added a teaspoon vanilla & almond extract which I always added to my regular recipe. The baking time of 20 minutes @ 300 degrees was perfect for my oven. Instead of rolling the cookies I used my usual cookie scoop, flattened slightly with a fork and added sprinkles. I got 3 dozen (36) cookies doing this method. I found the recipe easy to make. For my taste I would like a little more butter flavor, but I can work on treeking it. The family loved the cookies. As I write this review I have a batch baking in the oven now!!"

    MY REVIEW
    Margaret User ID: 9400207 281861
    Reviewed Jan. 10, 2018

    "I have been looking for a long time for this recipe! Thank you"

    MY REVIEW
    Dee User ID: 9390066 281475
    Reviewed Jan. 3, 2018

    "Omg! These are delicious! And the best of all they are super easy to make. I added almond extract! I’ll be making these again !??"

    MY REVIEW
    Vickie User ID: 9380177 280086
    Reviewed Dec. 28, 2017

    "Hated the taste, which was chalky, dry, and no flavor, but they did look as pretty as the picture above with the nonpareils on them. I only made 1/4 recipe and added 1/2 tsp vanilla bean paste. So glad I didn't waste the rest of my ingredients on this recipe. And I double-checked my calculations for 1/4 recipe and they were correct. I whipped the butter and confectioners sugar until light and fluffy (not less than 5 minutes). Four people in my family tasted the cookies and none of us liked them. I love shortbread cookies, but this recipe really misses the mark. I was very disappointed and would love to know what it is that makes this recipe a four star contest winner."

    MY REVIEW
    Leslie User ID: 9377130 279915
    Reviewed Dec. 25, 2017

    "Loved it! I made these today and thry are so light and good. I also added hershey kisses on a few when they came out of the oven. I held the kisses on them gently until they melted a bit into the cookies (have to be careful that the cookie doesn’t get split in half).

    I saw that some people thought there wasn’t any flavor, but shortbreads are very plain in general (just buttery!!!!)."

    MY REVIEW
    Kathryn User ID: 9374395 279794
    Reviewed Dec. 22, 2017

    "These taste like raw flour. No actual taste at all. I added lemon extract and lemon zest to half and vanilla and pumpkin pie spice to the other half. It has no sweetness or any flavor whatsoever. Needs less corn starch, less flour and 10x the flavor."

    MY REVIEW
    Laurie User ID: 9369048 279791
    Reviewed Dec. 22, 2017

    "These were the best shortbread cookies I have ever eaten!! This is my new favorite , too bad I already sent out my cookie and fudge tins to family, these just got made today! MAYBE they will get them next year!"

    MY REVIEW
    Nancy Gail User ID: 279250 279688
    Reviewed Dec. 21, 2017

    "Perfect shortbread cookies. For 3 dozen 1-inch balls, I halved the recipe and reduced the cornstarch to 1/4 cup. Really whip the butter and sugar and then add and mix in 1 tsp of vanilla. Slowly add the flour and cornstarch but don’t overprocess. They are light and fluffy and not very sweet. The only sweetness I taste is from the nonpareils. I baked at 325 for 8 minutes and then flipped the cookie sheet and baked another 8 minutes until the edges were lightly brown."

    MY REVIEW
    Leslie User ID: 9369738 279567
    Reviewed Dec. 19, 2017

    "I was horrified reading some of the reviews for these cookies! These are shortbread cookies, no other ingredients should be added!!! The reason I gave this only 4 stars is the amount of cornstarch, I reduced it to 1/2 cup, but that was the only change I made. Shortbread's actually taste better with age, and aren't really great warm out of the oven."

    MY REVIEW
    Leah User ID: 9368847 279547
    Reviewed Dec. 18, 2017

    "They look lovely, taste awful. I’ve made these 2 different times. Both times they were dry and chalk-like. The 2nd time I added vanilla extract and whipped the butter for a longer time-it didn’t help. I ended up throwing away 1/2 the dough."

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