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Whipped Shortbread

Whipped Shortbread	Opens photo in lightbox. Hit Escape or X to exit lightbox.

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.

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Reviews of Whipped Shortbread:

1-5 of 183 reviews   Next >>

  carmen in Alabama  Dec 23, 2013
Would make this again.
These are wonderful! Light and delicate with a hint of sweetness. 5 stars

  lynne in allentown,pa  Dec 10, 2013
Would make this again.
These are the best press cookies I have ever made. Everyone should try them, you will not be dissapointed. 5 stars

  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

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