Whipped Shortbread

This is an old family recipe that I have never managed to get quite right. But this version is almost as tasty.

1 cup soft butter (salted)
1/2 cup icing sugar (confectioner’s/powdered sugar)
1 1/2 cups flour (sifted)
1/4 cup cornstarch
Maraschino cherries or slivered almonds

Put butter in mixing bowl. Sift other ingredients every top. Beat at high speed until creamy*.

Drop by teaspoon full on to tray and decorate with a piece of cherry or almond.

Bake at 325 F for 12 minutes.

Notes from Elle

* My recipe actually says “Beat at high speed until consistency changes. You’ll know it when you see it.” It sounds like terrible instructions, but if you are beating it and say “nope, it looks the same” then it hasn’t changed. For some reason, I think it takes 20+ minutes of beating (my mom used at hand mixture.) When the texture goes from cookie dough, to like whipped cream, you’ve got it! I’ve had it happen once. This year my mixer started heating up so much, the beaters got hot and started melting the butter. Folks, that shouldn’t happen! Creamy tastes just fine, and that’s usually where I stop because I don’t have the patience.

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