Whipped Shortbread

Name: Whipped Shortbread
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 8 dozen.
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

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

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

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.
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° 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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