PgrancerThe family recipe box

Desserts

Whipped Shortbread

Source
Grandma's Notepad (handwritten, p. 40)
Serves
makes 16-18 dozen
Cook
300°F, 20-22 min

Ingredients

  • Optional: halved candied cherries (for topping)
  • 4 1/2 c. flour
  • 1 1/2 c. powdered sugar
  • 1 1/2 cups cornstarch
  • 3 cups butter

Steps

  1. In a large bowl, cream the butter and powdered sugar until light and fluffy.
  2. Gradually add the flour and cornstarch. Form dough into 1 inch balls; place on an ungreased sheet.
  3. Press lightly with a floured fork.
  4. Top with nonpareils or halved candied cherries.
  5. Bake at 300°F for 20-22 min until the bottoms are lightly browned.
  6. Cool 5 min before transferring to a rack.

Notes

  • Can add extract, or put lemon zest on top.
  • The “3 cups butter” quantity is unusually large for this batch size and worth double-checking against the physical page in case it’s a different unit.
  • The opening topping note (“opt: — or halved candied cherries”) is a bit fragmentary in the original.
The original: Whipped Shortbread
The original

See also: Whipped Shortbread

shortbreadcornstarch