- 216
- 50 mins
- 70 mins
Ingredients
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- Nonpareils and/or halved candied cherries
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.
Test Kitchen Tips
Cornstarch in cookies? Its inclusion lends these shortbread cookies a lovely tenderness. Unlike chewy sugar cookies, shortbread cookies are tender and crumbly.
To bump up the flavor, use salted butter and try adding a teaspoon of extract. We like vanilla and almond.
These delicious, buttery cookies are just asking for elegant add-ins such as lavender flowers or lemon zest and thyme.
Originally published as Whipped Shortbread in Country Woman
November/December 1992, p29