Thursday, March 22, 2007
Whipped Shortbread Cookies
These easy cookies are simply wonderful! I decorate them with red or green sugar or with candied cherries for Christmas, (and this year I dipped some in white sugar and flattened them with a snowflake-design cookie stamp), but I make them any time of year and they can be dipped in plain sugar or multicolored candy sprinkles. Pastel sugars would be pretty for Easter.
3 cups butter, softened
1 1/2 cups confectioners’ sugar, sifted if very lumpy
4 1/2 cups flour
1 1/2 cups cornstarch
Colored candy sprinkles and/or halved candied cherries and/or red and green colored sugar
Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly until well blended. Roll dough into 1-inch balls (dust hands with additional cornstarch if necessary); dip balls in either colored candy sprinkles or colored sugar. Place balls, decorated side up, on ungreased cookie sheets. Press each ball lightly with a fork. (If you wish to decorate cookies with cherries, do this: Do not dip balls in colored sprinkles or sugar. Instead, place plain balls on cookie sheet and press lightly with fork. Then top each cookie with a cherry half.) You may wish to do an assortment and trim some cookies with candy sprinkles, some with colored sugar, and some with cherries.
Bake cookies at 300º for 20 to 22 minutes, or until cookies are set but not browned.
Yield: 16 dozen cookies
This is a very big recipe, but it is very easily divided in half (or even in thirds) if you wish to make a smaller batch. It is so easy, but produces many beautiful cookies quite quickly.