At the shop, we sell loads of shortbread, especially at Easter and Christmas. Here is a recipe for my melt-in-your-mouth whipped shortbread. They are very light and tender so be forewarned – they are quite fragile! We no longer sell this particular variety of shortbread at the store because we found that packaging them into bags caused too much breakage and crumbling.
Shortbread makes a beautiful (not to mention delicious) hostess gift. Be sure to package your cookies into sturdy vessels like biscuit tins or ceramic dishes to prevent any breakage.
Whipped Shortbread
Ingredients
- 1 lb Salted Butter at room temperature
- 2 Cups All purpose flour
- 1 cup Icing Sugar
- 1 Cup Cornstarch
- 1.5 tsp Pure Vanilla Extract
Instructions
- Cream butter in a stand mixer on medium speed (or use hand mixer) until light and fluffy.
- Add vanilla extract.
- Sift dry ingredients twice.
- Add dry ingredients slowly to the butter-vanilla mixture (in about three additions).
- Chill dough in fridge.
- Roll into 1” (one-inch) diameter balls on parchment-lined baking sheet and press to slightly flatten with the tines of fork.
- Bake for about 30 minutes in a 300º F oven.
Notes
Dana’s tip: I almost always bake (and cook) with unsalted butter, however this recipe calls for salted butter. For best results, please do not substitute the unsalted variety.
