I make these cookies every year at Christmas, and I always love how they taste! I love the way they melt in your mouth and taste little pieces of buttery goodness.
The trick to making great shortbread is to whip the butter and sugar until it’s almost white. I use this tip with most of the cookies I make, the cookies turn out better.
These cookies are the perfect addition to your holiday baking, and they make a perfect gift as well.
I hope everyone is enjoying the Holiday baking as much as I am!
INGREDIENTS
2 cups butter
1 cup sugar
4 cups flour
1/4 cup cornstarch
DIRECTIONS
Preheat the oven to 325°F. Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour and cornstarch and set aside
Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed until light in texture.
Add the flour and cornstarch slowly, and mix well.
Scoop into balls by a heaping tablespoon, I use a small ice cream scoop, on the prepared baking sheets 2” apart.
Bake for 15 to 20 minutes, or until cookies are very lightly browned. (Time will depend on the size of cookies.) Cool on wire cooling racks.
Whipped Shortbread
Ingredients
- 2 cups butter room temperature
- 1 cup sugar
- 4 cups flour
- 1/4 cup cornstarch
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour and cornstarch and set aside
- Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed until light in texture.
- Add the flour and cornstarch slowly, mix well.
- Scoop into balls by a heaping tablespoon, I use a small ice cream scoop, on the prepared baking sheets 2” apart.
- Bake for 15 to 20 minutes, or until cookies are very lightly browned. (Time will depend on the size of cookies.) Cool on wire cooling racks.