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In your lips, these Whipped Shortbread cookies melt. I usually make these during the holidays, but I’ll also make them for wedding showers and afternoon teas all year round. —Yields eight dozen
Prepared in total: 50 minutes. Bake each batch for 20 minutes.
Cookies : Whipped Shortbread
Components :
- three cups softened butter
- 1-1/2 cups of sifted confectioners’ sugar
- 4-1/2 cups flour for all purposes
- 1/2 cup cornstarch
- Halves or nonpareils of candied cherry
Guidelines
- 1. Cream butter and confectioners’ sugar in a large basin for approximately five minutes, or until light and fluffy. Add flour and cornstarch gradually, mixing until thoroughly combined.
- 2. Roll the dough into 1-inch balls using your hands that have been lightly dusted with more cornstarch. Arrange 1 inch apart on baking sheets without oil. Use a lightly floured fork to press. Add nonpareils or cherry halves on top.
- 3. Bake for 20 to 22 minutes at 300° until the bottoms are gently browned. Before removing from pans to wire racks, let cool for five minutes.
Test Kitchen Advice
- Cookies made with cornstarch? It adds a delightful softness to these shortbread cookies. The texture of shortbread cookies is crumbly and soft, unlike chewy sugar cookies. View all of our cherished old-fashioned shortbread biscuits.
- Try using salted butter and a teaspoon of essence to enhance the flavor. Almond and vanilla are our favorites.
- These are buttery, delectable cookies that beg for classy garnishes like lemon zest and thyme or lavender flowers.
read also: Dessert That You’ll Want to Try Often Part 2
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