Whipped Shortbread Cookies

Serves 45
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Directions

  1. 1Whip two cups of butter at maximum speed for close to 10 minutes (5 minutes with a stand mixer) until it is light and fluffy.
  2. 2Scrape down the sides of the bowl to incorporate all the butter.
  3. 3Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  4. 4Mix for a couple of minutes until a perfect shortbread dough forms.
  5. 5Use a small cookie scoop to portion the dough onto a cookie sheet.
  6. 6Gently flatten each cookie with a fork, dusting the fork with flour or icing sugar first.
  7. 7Place half of a maraschino cherry on top of each flattened shortbread cookie.
  8. 8Bake in the oven at 375°F (190°C) for 12 to 15 minutes.
  9. 9Remove from the oven and, while still warm, drizzle a little milk chocolate over the cookies.
  10. 10Transfer the cookies to a wire cooling rack.

Ingredients

  • 2 cups butter
  • 0.5 cup cornstarch
  • 1 cup icing sugar
  • 3 cups all-purpose flour
  • 0.5 maraschino cherry
  • milk chocolate

Equipment

stand mixerpaddle attachmenthand mixerbowlcookie scoopforkcookie sheetovenwire cooling rack

Tips

  • Whip the butter for close to 10 minutes (5 minutes with a stand mixer for a double batch) until light and fluffy.
  • Scrape down the sides of the bowl during whipping to ensure even consistency.
  • You can use a vegan butter substitute like margarine, whipping it the same way as butter.
  • Dust the fork with flour or icing sugar before flattening the cookies to prevent sticking.
  • Add half a maraschino cherry on top of each cookie before baking.
  • Melted milk chocolate can be drizzled on the cookies after baking.