Shortbread cookies are holiday favorites, but I'm not really into putting so much time into just one cookie, especially something this simple. I perused some of my cookie books and found a recipe for Whipped Shortbread that claimed to have the same melt-in-your-mouth results with half the work.
I actually really enjoyed these cookies. With all of the sweets to enjoy during the holidays, these mild, buttery cookies give your palette a well-deserved break. They're perfect for tea time, if you happen to have tea time on a regular basis.
Whipped Shortbread
Makes 3 dozen cookies
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 cup unsalted butter, softened
1/2 cup superfine granulated sugar (I just used regular sugar; the book recommends that you put it in a food processor to make it superfine)
1 teaspoon vanilla
Preheat oven to 300 degrees. Combine flour and cornstarch in a small bowl.
In a large bowl, using an electric mixer on medium speed, beat butter, sugar, and vanilla until light an creamy, about three minutes (very important!). On low speed, gradually add flour mixture, beating until blended.
Drop dough by tablespoonsfuls about 1 inch apart on cookie sheet. If desired, decorate top with cherry half or pecan. Bake for 20 to 25 minutes or until light golden around edges. Cool and enjoy.
