Light and airy shortbread that melts in your mouth!
Shortbread is one of my favorite cookies and it’s so easy to make! Basically, it is made with butter, sugar and flour! It’s that simple! Butter, sugar and flour are combined, shaped into the desired shapes and baked until lightly browned! The shortbread is a little dry when you bite, but the Magic comes in and it starts to melt in your mouth, releasing all the awesome flavors of butter with the sweetness of sugar! This shortbread recipe is just a little different than normal, because the butter and sugar are overcome/overcome/mixed more than usual, for 5 minutes, which adds a nice amount of air to the shortbread and all that air in the cookies means they melt even better in your mouth! I just like picking up the dough and plumping it on the baking sheet, and I like the little snowball look it gives you! You can also shape them into balls and press them for festive glitter for the holidays!
Corn starch can be used as a substitute for part of the flour (in equal amounts) and gives the shortbread a smoother texture.
Shortbread Whipped Cream
- Preparation Time: 10 Minutes
- Cooking Time: 15 Minutes
- Total Duration: 25 Minutes
- Servings: 16
- 1 cup (2 sticks, 1/2 pound) unsalted butter, room temperature
- 1/2 cup confectioners / powdered sugar
- 1 teaspoon Vanilla extract (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch*
- 1/2 teaspoon Salt
Beat the butter and sugar for 5-6 minutes before mixing the Vanilla.
Gently fold in the flour, cornstarch and salt mixture.
Form the dough into the desired cookie molds and place on a baking sheet lined with parchment paper (or silicone mats).
Bake in a preheated 350F/180C oven until the bottom starts to brown, about 12 minutes before removing from the oven and let cool completely on the baking sheet.
- Option: Replace some or all of the cornstarch with flour, with the cornstarch for a softer textured cookie.]
Nutritional Information: calories 174, fat 11g (saturated 7g, Trans 0.4 g), Cholesterol 30mg, sodium 74mg, carbohydrates 16G (fiber 0.3 g, sugar 3G), protein 1G.