Moms Youll Never Taste Better Whipped Shortbread Recipes

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
• Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

MOM'S "YOU'LL NEVER TASTE BETTER" WHIPPED SHORTBREAD

Steps:

• Beat all ingredients together using an electric mixer for 10 minutes.
• Roll into balls and drop on a cookie sheet.
• Press with a fork to flatten.
• (optional) Indent the center of each cookie with the tip of your thumb. Garnish with cherries or your choice as desired.
• Bake at 325F for 8-10 minutes or until slightly browned on the bottoms (do not overcook).
• Enjoy! Even better when slightly warm.