Whipped Shortbread Recipe
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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, about 5 minutes. 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° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks. Makes 16-18 dozen.
- NOTES: I use a cookie scoop a lot easier.
- For crescents add 1/2 cup ground almonds or hazelnuts to about a 1/3 batch of dough. Form into 1/2X3" crescents and dip one end into melted chocolate after baking
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