Kittencal's Whipped Shortbread |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 40 |
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These cookies only improve if made a day ahead so I highly recommend to make these cookies a day in advance, all dry ingredients must be sifted, plan ahead the dough needs to chill for 2 or more hours Ingredients:
1 cup butter, softened (no substitutes can use salted or unsalted) |
1 teaspoon vanilla |
2 tablespoons heavy whipping cream (33-35% do not use light cream or milk) |
1 cup confectioners' sugar |
1/4 cup cornstarch |
1 1/2 cups all-purpose flour |
1 pinch salt |
Directions:
1. Preheat oven to 325 degrees F (set oven rack to second-lowest position).
2. Grease a baking/cookie sheet.
3. In a medium bowl cream butter with vanilla and whipping cream for about 2 minutes.
4. In another bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture.
5. Beat until well combined (this may take about 2 or more minutes for the dough to come together).
6. Cover and refrigerate for 2 or more hours.
7. Drop by semi-heaping teaspoonfuls 2-inch apart onto baking sheet.
8. Bake for about 10-12 minutes or until the outside of the cookies are just slightly browned (watch closely not to over brown the edges).
9. Cool completely on the baking sheet, then using a spatula remove to a rack or plate.
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