Description
Whipped Shortbread Cookies are light and buttery treats with an airy texture achieved by creaming butter and sugar thoroughly. These delicate cookies are dusted with cornstarch, shaped into balls, then gently pressed and adorned with colorful nonpareils or candied cherries before baking at a low temperature for a crisp, tender finish.
Ingredients
Cookie Dough
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
Toppings
- Nonpareils and/or halved candied cherries
Instructions
- Create the cookie dough: Preheat your oven to 300°F. In a large bowl, cream the softened butter and sifted confectioners' sugar together until light and fluffy, about five minutes. Gradually add the all-purpose flour and cornstarch, beating until well blended. Creaming thoroughly is key to achieving the cookie's characteristic airy texture.
- Form the cookies: Lightly dust your hands with cornstarch and roll the dough into 1-inch balls. Place the balls about 1 inch apart on ungreased baking sheets. Using a floured fork, gently press down on each ball to create an indentation with four lines. Sprinkle with nonpareils or place halved candied cherries on top for decoration.
- Bake the cookies: Bake in the preheated oven at 300°F for 20 to 22 minutes, or until the bottoms are lightly browned. After baking, cool the cookies on the baking sheet for five minutes, then transfer them to wire racks to cool completely.
Notes
- Cream the butter and sugar well to ensure a light, airy texture.
- Do not grease the baking sheets to help the cookies form the perfect crisp bottom.
- Using cornstarch on your hands prevents the dough from sticking while shaping.
- The low baking temperature helps preserve the delicate texture without browning the tops too much.
- The nonpareils and candied cherries add festive color and a sweet finishing touch.