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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Whipped Shortbread Cookies Recipe

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This recipe for Whipped Shortbread Cookies is from The Toxaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups butter, softened
1-½ cups confectioners' sugar, sifted
4-½ cups all-purpose flour
1-½ cups cornstarch
1 teaspoon vanilla or almond extract
Nonpareils and/or halved candied cherries
Directions:
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° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Number Of Servings:
Number Of Servings:
16 to 18 dozen
Preparation Time:
Preparation Time:
5 hours (18 cookies per baking sheet)
Personal Notes:
Personal Notes:
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.

 

 

 

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