Friday, December 16, 2011

Whipped Shortbread

Before I lose this recipe yet again, I'm going to post it. Whipped Shortbread are a Christmas staple and yet they are such a pain to make. Delicate and easily burnt, I find I need to make a double batch so I end up with enough.

The secret is to whip the dough until it looks white, not yellow. And don't overbake. 7 minutes in my oven seems to be enough. You don't want to see brown edges - if you do, you've overbaked them.

Whipped Shortbread
Makes 36

1c. salted butter, softened
1/2c. powdered sugar
1/2c. cornstarch
1c. flour
candied cherries, quartered

1. Whip the butter for 5 minutes on very high speed until light and fluffy.
2. Add the powdered sugar and beat on high until combined.
3. Add the cornstarch and flour and beat the mixture on high for 8-10 minutes or until it has turned white.
4. Scoop teaspoon size balls onto parchment paper and top with a quartered cherry.
5. Bake for 7 minutes at 350. Let cool completely before removing from the pan.