Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.
Bake, 1 sheet at a time, in 350°F (180°C) oven until light golden, about 12 minutes. Let cool completely on pans. (Make-ahead: Store in airtight container for up to 24 hours.)
Change it up: Double-Chocolate Whipped Shortbread
Reduce flour to 1 1/4 cups. Whisk 1/4 cup cocoa powder into dry ingredients. Before scooping, stir 1 cup dark chocolate chips into dough. Continue with recipe as directed.
Cherry Almond Whipped Shortbread
Substitute vanilla with 1/4 tsp almond extract. Before scooping, stir 1/2 cup chopped glacé cherries into dough. Continue with recipe as directed.
Tip from The Test Kitchen: Customize your cookies by decorating with nuts, melted chocolate, sprinkles or chocolate-covered sunflower seeds!
Makes about 28 cookies.
Nutritional facts per cookie: about
- Sodium 22 mg
- Sugars 2 g
- Protein 1 g
- Calories 94.0
- Total fat 7 g
- Potassium 8 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 4.0
- Vitamin A 6.0
