Whipped Shortbread Cookies

By Addie

Ingredients

• 3 cups butter, softened
• 1 1/2 cups confectioners sugar, sifted
• 4 1/2 cups all-purpose flour
• 1 1/2 cups cornstarch
• Non-pareils and/or halved candied cherries

Preparation

Step 1

Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly until well blended. Dust hands lightly with additional cornstarch.

Roll dough into 1-inch balls. Dip in non-pareils and place on ungreased cookie sheet. Press lightly with a floured fork. To decorate with cherries, place balls on cookie sheet and press lightly with fork. Top each with a cherry half. Bake at 300 degrees for 20-22 minutes or until cookie is set but not brown. Yield: 16-18 dozen.
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REVIEWS:

This is the whipped shortbread I use. Its a really good shortbread. I am making some today. Enjoy.

Why do you need cornstarch. What does it do, and do you need to use it?
(REPLY:Cornstarch lowers the protein content of the flour. It shortens the gluten strands should they begin to develop to keep the cookies "short" so that they have a crumbly quality instead of being chewy. Most shortbread recipes call for the butter to be "cut" into the flour and use as little mixing as possible to keep the shortbread tender. In this recipe, the cornstarch is required because the dough is beaten.)

Randomly came across this recipe and just used it. I'm a huge fan of shortbread, especially for the Christmas season and this recipe was awesome. I've written it down and it's been added to my recipe book!

This is the most delicious shortbread recipe you will ever find, to say nothing of the fact that it is the easiest one as well! Two thumbs up!!!