Dessertscrazyforcrust4.6
Whipped Shortbread Recipe
These little bites of shortbread are a drop cookie that are buttery and crunchy and soft, and they really are the perfect shortbread cookies! Use your favorite color sprinkles to decorate the top.
👥 36 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 20 min🔥 Cook: 22 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 300°F. (Yes, that’s 300 – not a typo.)
2
Cream the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment or hand mixer with a very large bowl. Mix it until it’s nice and light and fluffy and smooth, about ⏱️ 3-5 minutes, scraping the bottom and sides of the bowl during mixing. (⏱️ 3 minutes for a stand mixer, ⏱️ 5 minutes using a hand mixer.)
3
Add the flour, cornstarch, salt and vanilla and mix until smooth, scraping the sides and bottom of the bowl as needed.
4
Scoop 1 tablespoon size balls of cookie dough and roll them between your palms to form a ball. Place on cookie sheet. These don’t spread so you don’t have to space them more than 1-2” apart.
5
Lightly flour a fork and use the tines to press down the cookies. Top with nonpareils in your desired color.
6
Bake for about ⏱️ 20-22 minutes or until the bottoms are lightly browned. Cool slightly before removing from pans.
7
Store in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition Facts
calories
78 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
2 g
sodium Content
33 mg
protein Content
1 g
cholesterol Content
14 mg
carbohydrate Content
7 g
saturated Fat Content
3 g
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