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Whipped Shortbread Cookies Recipe


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     Whipped Shortbread Cookies

Category   Desserts - Breads
Sub Category   None

3 cups all purpose flour
2 cups salted butter, at room temperature
1 cup powdered sugar
1/2 cup cornstarch
1 teaspoon vanilla
Coloured candied cherries or dried cranberries for garnish

Preheat your oven to 350 F. Position your oven rack in the middle of your oven.
Add the flour, butter, powdered sugar, cornstarch and vanilla to a deep mixing bowl. Begin mixing the ingredients using electric beaters at a low speed. Once the dry ingredients begin mixing with the butter and not dusty anymore, increase the speed to medium. If you increase the speed too soon you will have flour all over the place. LOL. A few minutes later, the dough will start to look like sand. Keep beating the dough and it will start to come together. Once the dough comes together increase the speed to high and beat the dough until it resembles thick whipped cream.
Drop the dough into small mounds (about 2-3 tablespoons) or use a piping bag onto a baking sheet. I use parchment paper on the cookie sheet as it makes cleanup easier. If using, gently press the garnishing into the tops of the cookies then bake for 15 minutes.
Let the cookies cool for at least 10 minutes then remove the cookies from the sheet pan and transfer them to a cooling rack.
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