Simple Whipped Shortbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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This is an adaptation from an old Canadian Living Recipe. It is simple, a small batch, and easy to manage on a busy day. The original recipe called for Rice Flour and well as Flour, but I substituted Cornstarch just fine. Ingredients:
1 cup butter, softened |
1/2 cup superfine sugar or 1/2 cup icing sugar |
1 pinch salt |
1/2 teaspoon vanilla |
1/4 teaspoon almond extract |
1 3/4 cups all-purpose flour |
1/2 cup cornstarch |
Directions:
1. Line baking sheet with parchment paper.
2. Preheat oven to 275 degrees Fahrenheit.
3. In a large bowl, whip butter, sugar and salt untill fluffy.
4. Add vanilla and almond extracts.
5. Stir in flour and cornstarch a bit at a time to incorporate.
6. Form into two thick ropes, rolling on wax paper.
7. Refrigerate 30 minutes; they will be firm and easy to slice into coins.
8. Bake slices until they just begin to turn golden on the bottom.
9. I added chocolate chips to half, and they were nice too.
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