Friday, November 2, 2007 in Uncategorized

Whipped Shortbread

I remembered this and then had to hunt through four different badly-indexed fundrasing cookbooks. Just so you know. (aside: why does the index in half of them go by PAGE NUMBER and not alphabetically?)

These are those deceptively plain yet curiously rich and addicting shortbread cookies you see at group functions everywhere. You know the ones. These are them. Don’t say I didn’t warn you.

1 lb butter (I’ve used margarine with no issues – and that’s 2 cups)
1 cup icing sugar
1 tsp vanilla
1/2 cup cornstarch
3 cups flour

Cream butter. Add rest of ingredients and beat by hand. Actually, add the sugar and cream it really well, then add everything else. I’ve used a hand mixer with no issues for light and fluffy texture. Drop by teaspoonful, use a cookie press or roll in balls. Top with cherries or colored sugar. Bake at 325 for 15 minutes. You can do quite a bit with this dough. Enjoy!

Variations:

If you are lazy or in need of a quick fix, just drop spoonfuls on the pan and bake.

If you want to be like grandma, roll it out and cut circles. Bake and then dot with a dab of icing and a small piece of cherry on top. Or roll a ball of dough in colored sugar then bake.

Use different flavorings. Instead of vanilla, try almond, english toffee or even orange.

Roll in logs, bake and dip one end in chocolate.

This recipe halves well and freezes well.

Comments

  1. Mmmmm, mmmmmm good.

  2. Yum! I tried these and used a mix of whole-wheat and white for the flour and brown sugar for the sweet (well creamed!) and they turned out pretty well, obviously they didn’t look like you would expect whipped shortbread to look, a little brown, but I rolled with it and added some cinnamon sugar on top. Tasty! Thanks for the recipe. 🙂