Whipped Shortbread Cookies
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 for decoration
Directions:
1. Preheat oven to 300°F (150°C).
2. In a large mixing bowl, whip the softened butter until light and fluffy.
3. Gradually add the sifted confectioners' sugar, continuing to whip until smooth and creamy.
4. In a separate bowl, sift together the all-purpose flour and cornstarch.
5. Slowly add the flour mixture to the butter and sugar mixture, mixing gently until a soft dough forms.
6. Transfer the dough to a piping bag fitted with a large star tip.
7. Pipe the dough into desired shapes onto ungreased baking sheets.
8. Decorate each cookie with nonpareils and/or halved candied cherries.
9. Bake for 25-30 minutes or until the edges are just lightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 24 cookies
Tips:
Use room temperature butter for easier whipping and a lighter texture.
Chilling the dough slightly before piping can help maintain the cookie shapes during baking.