Whipped Shortbread Cookies Recipe
This Whipped Shortbread Cookies recipe follows the classic ratio for
shortbread’s traditional three key ingredients: one part sugar, two parts
butter, and three parts white flour. The cookies are molded into small balls
and rolled in decorations or colored sugar, flattening slightly as they bake.
The shortbread balls make a colorful addition – and a rich one – to a holiday
Prep time: 20-30 minutes
Bake time: 20 minutes
Makes about 5 dozen cookies
2 cups (4 sticks or 1 pound) butter, room temperature
1 cup powdered sugar
3 cups all-purpose flour
1 cup cornstarch
Cookie decorations, nonpareils, or colored sugar
Directions for Whipped Shortbread Cookies Recipe
- Preheat oven to 300ºF.
- In a medium bowl, combine all-purpose flour and cornstarch.
- In a separate bowl, using an electric mixer on medium speed,
cream butter and sugar until light and fluffy, scraping the bowl continually,
about 1-2 minutes.
- Reduce speed to low. Gradually stir flour mixture into
creamed mixture a bit at a time until well blended, scraping the bowl
constantly, until well mixed. Dough will be thick.
- Pour cookie decorations into a shallow bowl.
- Scoop dough into scant 1-inch balls and roll them in between
the palms of your hands until smooth. Set balls, 2 or 3 at a time, in the bowl
with decorations. Use a spoon to gently roll balls, making sure they are
completely covered with decorations. Place balls in 2 inches apart on an
ungreased baking sheet.
- Bake cookies for 20 minutes or until they are set but have
not begun to brown. Remove baking sheets from the oven.
- Let cookies cool for a minute on baking sheets before using
a spatula to remove them from the sheet to a cooling rack.
Allow cookies to cool completely. Store in an airtight container.
A Special Baking Tip from
This Whipped Shortbread Cookies recipe can be used to make cookies for any holiday or season. Just roll them in decorations or
colored sugar that fits the occasion. They are especially lovely in
pink or red for Valentine’s Day.
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