These whipped shortbread cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
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
Instructions
1Create the cookie dough
2Preheat your oven to 300°F. In a large bowl, cream the butter and confectioners' sugar together until light and fluffy, about five minutes. Gradually add the all-purpose flour and cornstarch, beating until well blended. Editor’s Tip: Creaming the butter and sugar well gives these whipped shortbread cookies their namesake and adds to that airy texture.
3Form the cookies
4Lightly dust your hands with additional cornstarch, then roll the dough into 1-inch balls. Place them 1 inch apart on ungreased baking sheets. Take a floured fork and lightly press down to indent four lines into the top of each cookie. Sprinkle nonpareils or place cherry halves on top.
5Bake the cookies until the bottoms are lightly browned, 20 to 22 minutes. Cool the cookies at room temperature for five minutes, then transfer them from the pans onto wire racks.
