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Whipped Shortbread Cookies

Whipped Shortbread

Classic whipped shortbread needs no introduction, just make sure you makea full batch, so there's lots to share!
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Servings: 32 cookies (2" rounds)
Ingredients Method

Ingredients
  

  • 1 pound 2 cups unsalted butter, softened
  • 1 cup icing/confectioner sugar
  • 3 cups all purpose flour
  • ½ cup cornstarch
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • Garnish: Red maraschino cherries halved

Method
 

  1. Preheat oven to 325F.
  2. In a large bowl, combine all ingredients except for maraschino cherries.
  3. Mix ingredients with electric mixer on low speed to combine ingredients for 1 minute.
  4. Increase speed on mixer to medium. Whip for 5-10 minutes where mixture turns white (from pale yellow of butter), doubles in size and almost looks like whipped cream because it is so aerated.
  5. Dip 2 spoons into cornstarch and spoon about 1.5” rounds onto parchment laid baking sheet. Alternatively, you can roll into flattened circles after adding cornstarch and/or flour to your hands to prevent sticking.
  6. Place maraschino cherry in the center of each cookie.
  7. Bake for 20-25 minutes when edges begin to brown. Cool on baking sheet.