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Whipped Shortbread
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4.8 stars stars based on 181 reviews - 96% would make this again
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Quick, easy and pretty...buttery and melt-in-your-mouth. Perfect texture for working with your cookie press!
Makes about 40
1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups all-purpose flour
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
Note: Dress these up by pressing a half a candied cherry in the middle, or decorate with colored sugars or sprinkles.
Reviews of Whipped Shortbread:
1-5 of 181 reviews Next >>
Alan in Riverside, California Dec 21, 2012
Would make this again.
Such a great Cookie! I never had such a light cookie. So delicate! Everyone at my work loved them. This will be an annual cookie for Christmas. 5 stars
Meliss from NJ in Greater NYC area Dec 20, 2012
Would make this again.
These cookies are great! I made them instead of my usual spritz. You have to remember these are shortbreads not spritz and they have a different texture. As they do almost crumble in your mouth. I did take the advice and whip the heck out of it and added everything one at a time beating well after each. Great recipe! Might try a lemon variety next time! 5 stars
A cookie baker in Michigan Nov 26, 2012
Would make this again.
These cookies are wonderful. I have made 2 batches within a week because everyone loves them. I have added some coarse sugar sprinkles to some of them, but both ways are great! 5 stars
Magdalena in Canada Nov 11, 2012
Would make this again.
Have been making this ccokies for
years and the are a big hit, I have
to make them every year 5 stars
Gail in Las Vegas, NV Jan 1, 2012
Would make this again.
When I was young, my mother always made lots of shortbread cookies and lots of spritz cookies from two different recipes. I have always done the same, out of tradition. The shortbread cookies were very time-consuming to roll out, and frequently very frustrating. This recipe is great! I can get the look of the spritz with the melt-in-your-mouth taste of the shortbread all in one...and without the frustration. I will never make both recipes again. Thank you! 5 stars
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