The Best Whipped Shortbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A melt in your mouth cookie that disappears fast! I always make lots of these and store ( hide! ) in the freezer. They freeze well for over a month tightly sealed. Very pretty on a plate if you use assorted coloured cherried. You could dip half the cookie in melted chocolate for something a bit different if you want to omit the cherries. Ingredients:
1 lb salted butter (no substitutions) |
1 cup icing sugar |
1/2 cup cornstarch |
3 cups all-purpose flour |
1 teaspoon pure vanilla extract (or scraped seeds from a vanilla pod) |
candied cherry, for decoration (or maraschino) |
Directions:
1. Sift all dry ingredients.
2. Using a stand mixer, cream butter and icing sugar. Add vanilla.
3. Sift flour and cornstarch together and slowly add to mixing bowl.
4. Mix on high speed for 10 minutes.
5. Chill until slightly firm'.
6. Roll into small balls, put on parchment lined baking sheets and flatten a bit with two fingers. Add half a cherry on each cookie for decoration.
7. Bake at 325* for 15-20 minutes until lightly browned.
8. Carefully place on cooling rack.
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