Christmas is just a few weeks away and I can hardly wait to celebrate our first year as a threesome. The holidays are so much more fun with a little person around.
These whipped shortbread cookies have been a staple in my family for years. I can’t remember a Christmas without them and I didn’t realize there was another way to make shortbread until I was an adult. I hope Cordelia will grow to love them as much as me and my siblings do.
These delicate cookies melt in your mouth and only take a handful of ingredients to make. Don’t balk at the amount of butter — it’s why we only have them once a year.
The secret to the airy texture is in the whipping. I set a timer to make sure I’ve beat them long enough. If your arm isn’t on fire, you’re doing it wrong!
Rock your cookie exchange or save them for “Santa” — xo
Grandma’s Whipped Shortbread
Yield: Approx 3-4 dozen
1 lb salted butter softened to room temperature
1 cup icing sugar
3 cups all-purpose flour
½ cup cornstarch
- Preheat oven to 325°F.
- In a large mixing bowl, whip butter and sugar for 8-10 minutes with an electric mixer until light and fluffy.
- Whisk flour and cornstarch together in a separate bowl. Gradually blend into butter/sugar. Beat another 2 minutes until well combined.
- Drop by rounded tablespoon onto cookie sheets lined with parchment.
- Sprinkle with candies of your choice.
- Bake 12-14 minutes (or until slightly brown at the edges).
- Let cool up to 5 minutes on baking sheet, transfer to a wire rack and cool completely.
- Store in a covered container or freeze up to 3 weeks.