Whipped Shortbread

By Peggie

These light and sweet whipped shortbread cookies, with a cherry on top, are so quick and easy to make. Christmas cookie perfection!

Ingredients

• 3 cups butter, softened
• 1-1/2 cups confectioners' sugar, sifted
• 4-1/2 cups all-purpose flour
• 1-1/2 cups cornstarch
• 1/2 teaspoon (2.5mL) vanilla
• candied cherries, sliced in hal

Preparation

Step 1

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Yield: 16-18 dozen.

When whipping the dough, be sure to keep whipping until the dough has come together and is light and fluffy. It will be crumbly at first but will be smooth after whipping it for 2-3 minutes in a stand mixer, or with an electric mixer.

If candied cherries aren't your thing, chunks of chocolate or sprinkles are good, or nothing at all - the cookies are great on their own too!