EASY WHIPPED SHORTBREAD COOKIES
Get ready for some holiday joy with these easy whipped shortbread cookies – you know, the ones we all love during Christmas. They’re that melt-in-your-mouth goodness we can’t resist, and they’ll definitely add that finishing touch to your festive cookie spread.
INGREDIENTS
1 1/2 Cups Softened Butter
3/4 Cup Icing Sugar
2 1/4 Cups Flour, sifted after measuring
3/4 Cup Cornstarch
2 tsp Vanilla extract
DIRECTIONS
In a large bowl, beat the butter, vanilla and icing sugar for 4-5 minutes...literally 4-5 minutes. This is why we call it “Whipped Shortbread. 😊”
With a mixing spoon, stir in the sifted flour and cornstarch and stir only until fully combined.
Using a teaspoon or #50 cookie scoop, soon out dough and roll into 30-36 cookie balls. Place the cookie dough balls on a parchment linedcokie sheet. Use a fork dipped in flour to make a criss-cross pattern or press your flour dipped thumb into the centers and fill with the indent with your favourite jam and sprinkle flaked coconut on top.
Chill the prepared dough balls until they are very firm to touch for 1-2 hours.
Preheat oven to 300 degrees F before baking the chilled cookies for 18-20 minutes or until the tops are slightly firmed.
Allow to cool for 5 minutes before transferring to a cooling rack.