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Whipped Shortbread

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  •  4.8 stars stars based on 193 reviews
  •   96% would make this again
  • Review this recipe  Read reviews
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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.

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Reviews of Whipped Shortbread:

1-5 of 193 reviews   Next >>

  A cookie baker  Dec 10, 2018
Would make this again.
The best cookies I make these every Christmas! I had to make it 3 times this year! 5 stars

  Ron in Iowa  Nov 21, 2018
Would make this again.
These are light and delicious. Every time I make these my family and friends are impressed. They have no idea how simple it is. I put a drop of raspberry preserves in the center before baking. Make a great cookie. 5 stars

  A cookie baker  Dec 15, 2017
Would make this again.
I just made 3/4 of a recipe, and these are great! The texture is light and crumbly, in a good way. I wish they were a tiny bit more flavorful, but they're really good. 4 stars

  A cookie baker  Jan 8, 2017
Would make this again.
My go to recipe when I need some cookies fast 5 stars

  A cookie baker in Penticton, BC Canada  Dec 11, 2016
Would make this again.
We loved this recipe. It came together beautifully, worked well with our cookie press and produced flakey little cookies. 4 stars

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