Whipped Shortbread Cookies

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This recipe is a bit of a treasured one in my family. We bring it out at Christmas every year, and for good reason – these little cookies are rich and decadent, but also so light and airy that it’s far too easy to eat the whole pan. We found it in a newspaper years ago – Betty Harrison’s Whipped Shortbread Cookies. You need to find out why these are so beloved… Click on through to find out how to make them!

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Start by preheating your oven to 325 F. Pull out your electric beater or stand mixer and beat 1/2 lb room temperature butter and 1/2 cup icing sugar until smooth. This is the secret to a good whipped shortbread, so Betty says.

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Sift 1.5 cups of all purpose flour and add it into the mixer with 1/4 cup cornstarch. Beat the mixture together until the whole thing is light and fluffy – whipped, if you will. Add 1 tsp vanilla extract and beat into the mixture.

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Your batter/dough will be fluffy and creamy and gorgeous.

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Drop 1 teaspoonful of batter onto a cookie sheet – greased or lined with parchment or a silpat. Space them about 1 inch – 1.5 inches apart. They don’t spread too much, but they will flatten out. Bake for 10-15 minutes, until the cookies are lightly browned – the time will vary, depending on your oven and pan, so keep an eye on them!

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Top them with a chocolate chip or cranberry while they are still hot. Allow them to cool on the pan until they are solid enough to remove with a spatula onto a wire rack. Let cook completely, and enjoy!


WHIPPED SHORTBREAD COOKIES
RECIPE
Ingredients:
  • 1/2 lb butter, at room temperature
  • 1/2 cup icing sugar
  • 1.5 cup sifted all purpose flour
  • 1/4 cup cornstarch
  • 1 tsp vanilla
Directions:
  1. Preheat the oven to 325 F.
  2. With an electric mixer or beater, beat the butter and icing sugar until smooth.
  3. Beat in the flour and cornstarch until the batter is light and fluffy.
  4. Beat in the vanilla.
  5. On a lightly greased, or lined with parchment paper or a silpat, drop 1 tsp of batter per cookie, spacing them 1-1.5 inches apart.
  6. Bake for 10-15 minutes, until the cookies are lightly browned.
  7. Top cookies with a chocolate chip or cranberry while hot.
  8. Allow them to cool on the pan until they can be removed with a spatula and placed on a wire rack to finish cooling.
  9. Enjoy!

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