Whipped Shortbread Cookies
All butter shortbread cookies in beautiful shapes using a cookie press.
Ingredients
- 1 cup unsalted butter half pound, room temperature
- 1 ¾ cups sifted all purpose flour up to 2 cups if dough continues to stay together
- ½ cup icing sugar
- ½ cup cornstarch
- 1 tsp vanilla optional
- pinch of salt
- Marachino or Glace cherries for garnish
Instructions
- Preheat oven to 325° and ensure racks are set in upper portion of the oven.
- Cream butter in stand mixer or with hand mixer until well whipped. Add vanilla (if desired) and mix well.
- Sift dry ingredients together. Add to butter and mix until combined and dough stays together.
- Press dough into the chamber of a cookie press and squeeze shaped dough onto an ungreased baking sheet. Cookies can be fairly close together as they don't expand much.
- Cut cherries into small pieces and place one piece in the centre of each shaped cookie if using a shape with a centre.
- Bake for 10-12 minutes in the middle or upper part of the oven until bottoms are just beginning to have some colour. Remove to rack to cool.
Notes
Nutrition information does not include marachino cherries and varies depending on the shape of cookie chosen.
Nutrition
Serving: 1cookieCalories: 59kcalCarbohydrates: 5.7gProtein: 0.5gFat: 3.8gSaturated Fat: 2.4gCholesterol: 10.1mgSodium: 12.3mgPotassium: 4.9mgFiber: 0.1g
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