Whipped Shortbread Cookies
Serves 45
Directions
- 1Whip the butter at maximum speed for approximately 10 minutes, scraping down the sides of the bowl as needed, until it is light and fluffy.
- 2Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
- 3Mix until the perfect shortbread dough forms.
- 4Use a small cookie scoop to portion the dough onto a cookie sheet.
- 5Gently flatten each cookie with a fork dusted with flour or icing sugar.
- 6Place half of a maraschino cherry on top of each shortbread cookie.
- 7Bake in the oven at 375 degrees for 12 to 15 minutes.
- 8Remove from the oven and transfer to a wire cooling rack.
- 9Drizzle with a little milk chocolate.
Ingredients
- 2 cups butter
- 0.5 cup cornstarch
- 1 cup icing sugar
- 3 cups all-purpose flour
- 1 jar maraschino cherry
- milk chocolate
Equipment
stand mixerhand mixerpaddle attachmentsmall cookie scoopforkcookie sheetovenwire cooling rack
Tips
- Whip the butter for close to 10 minutes until light and fluffy.
- You can use a hand mixer if you don't have a stand mixer.
- Dust the fork with flour or icing sugar before flattening the cookies.
- For a vegan option, use margarine and whip it the same way as butter.
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