Description
Whipped Shortbread Cookies are light, airy, and delicately sweet, made by creaming butter and confectioners' sugar to achieve a fluffy texture. These cookies are tender, melt-in-your-mouth treats perfect for any occasion, decorated with colorful nonpareils or halved candied cherries for a festive touch.
Ingredients
Cookies
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
Decorations
- Nonpareils
- Halved candied cherries
Instructions
- Create the cookie dough: Preheat your oven to 300°F (150°C). In a large bowl, cream the softened butter and sifted confectioners' sugar together for about five minutes until the mixture is light and fluffy. Gradually add the all-purpose flour and cornstarch, beating continuously until all ingredients are well blended to form a smooth dough.
- Form the cookies: Lightly dust your hands with additional cornstarch to prevent sticking. Roll the dough into 1-inch diameter balls and space them about 1 inch apart on ungreased baking sheets. Using a fork dusted with flour, gently press down on each ball to create four indented lines on the surface of the cookies.
- Decorate: Sprinkle each cookie with colorful nonpareils or gently press halved candied cherries onto the center of each cookie for a festive finish.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 20 to 22 minutes, or until the bottoms are lightly browned.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for five minutes. Then transfer them to wire racks to cool completely before serving or storing.
Notes
- Ensure the butter is properly softened to achieve the best creaming results.
- Sifting the confectioners' sugar helps to avoid lumps and makes the dough smoother.
- Using cornstarch in both the dough and on your hands helps create a tender texture and prevents sticking.
- Do not grease the baking sheet to allow the cookie bottoms to develop a slight crispness.
- Cookies can be stored in an airtight container for up to one week.