Whipped Shortbread Cookies |
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Prep Time: 15 Minutes Cook Time: 54 Minutes |
Ready In: 69 Minutes Servings: 10 |
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This cookie is so light and tender and just melts in your mouth. Ingredients:
1 lb salted butter, room temperature |
1 cup icing sugar, shifted |
1/2 cup cornstarch |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
1 cup semisweet mini chocolate chips (optional) or 1 cup pecans (optional) |
Directions:
1. Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
2. Cream the butter and icing sugar until light and fluffy. Beat in the cornstarch, vanilla and flour. Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
3. Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop. Place onto prepared cookie sheets about 1 apart.
4. Bake for 18 - 20 minutes, or until the edges are a light golden brown. Let cool on racks before storing in cookie tins.
5. Note: I usually make half of the dough plain and half with the chocolate chips.
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