Whipped Shortbread

by Stacy Landers

Servings: 16 dozen

INGREDIENTS

3 cups butter, softened (no substitutes)
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

INSTRUCTIONS

Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly until well blended. Dust hands lightly with additional cornstarch. Roll dough into 1-inch balls, dip in nonpareils and place on ungreased cookie sheet. Press lightly with a floured fork. To decorate with cherries, place balls on cookie sheet and press lightly with fork. Top each with a cherry half. Bake at 300°F for 20-22 minutes or untilcookie is set but not browned.

CHEF COMMENTS

Yes, this recipe does call for 1-1/2 cups cornstarch.

Tagged: cookies, desserts, shortbreadcookies add tags

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