Prep 20 mins
Cook 30 mins
Fluffy, mouth watering, worth the calories. I have been cooking these cookies for about 9 years now. I bring them to christmas parties and yet to come home with any leftover. Need I say more. Hope those who try them enjoy them as much as my friends, family, and co-workers have.
- 453.59 g unsalted butter, softened
- 236.59 ml icing sugar
- 709.77 ml flour, pre-sifted
- 118.29 ml cornstarch
- With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
- In a seperate medium bowl, combine flour and corn starch. Add slowly to butter and icing sugar mixture. (I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible).
- Drop from teaspoon onto cookie sheet about 2 inches apart. Top cookies with jub-jubs, bar cherries, or anything really. My oldest son loves smarties on his. Imagination is up to you.
- Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
- (Because all ovens vary please start checking them at about 20-25 minutes).
Wonderful! There's still a batch in the oven and Dave & I have already started eating the first batch! Delicious, easy recipe. I used half flour and half ground rice to get a more traditional shortbread taste. This is a keeper for sure!
Wowwy wow wow wow
I made these this evening cause I had absurd amounts of butter in my freezer. I also wanted to try something other than my own shortbread,, these are now a new favorite and next year for sure will be added to my baking tray. I find that alot of whipped shortbread recipes you need a cookie press which I don't own, bhtese were easy to maek and absolutely fantastic, my boyfriend who hates shortbread even liked them(he won't even eat mine). Thanks for posting, definate keeper. Leanne