Recipe of the Day: Whipped Shortbread

I will never say no to shortbread. With a Scottish grandmother, you have to be willing to have shortbread any time it appears, and I will oblige. However, it seems particularly perfect for the holiday season. It isn’t too filling but is still delicious; you can eat it on its own or as dessert, even with a good cup of tea. Classic shortbread is well, a classic, but I like to change it up sometimes. Today’s Recipe of the Day for your holiday baking needs is whipped shortbread. An easy and fast recipe, you and yours will love it!

Whipped Shortbread Recipe

As I recommend with any shortbread recipe, ensure that you are using butter and not margarine or another butter substitute. There are relatively few ingredients in shortbread, so you very much taste the butter- margarine does not cut it!

Whipped Shortbread Ingredients

-1 cup of butter (salted or unsalted- whichever you prefer, taste test if you are unsure)
-1/2 cup of powdered sugar
-1 1/2 cups of white flour
-1/4 teaspoon salt if you have used unsalted butter
-1/4 cup cornstarch
-1 1/2 teaspoon vanilla extract

-1/2 cup of cornstarch (for rolling)
-sprinkles (if wanted)

Whipped Shortbread Directions

1. Preheat oven to 315°F.
2. Combine butter and powdered sugar in stand mixer; mix with paddle attachment at medium to high speed for roughly five minutes until mixture is light and fluffy.
3. Add in flour, salt, cornstarch, and vanilla and mix in.
4. Take a tablespoon sized ball of dough and dip it in the cornstarch; roll into a ball and place on lined cooking sheet.
5. Press with a fork and add sprinkles.
6. Bake in the middle rack of the oven for 13-15 minutes (they should not look brown).
7. Allow to cool fully before packing or eating.