My friend Heather, from A Place of Quiet Rest introduced me to these shortbread cookies last Christmas and I couldn't wait to make them again. They are very delicate and buttery and only get better as the days go by. That is if they last that long!
Scottish Whipped Shortbread
1lb. butter, softened
1 cup icing sugar
1/2 cup corn starch
3 cups of pre-sift all purpose white flour
1 teaspoon pure vanilla extract
Cherries to decorate (I skipped the cherries this year)
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Cream butter. Sift sugar, starch and flour together. Add to butter with vanilla. Beat with electric mixer until light and fluffy . It takes about 5 minutes to reach the consistency of whipping cream.
Drop by teaspoon full on parchment lined cookie sheets and decorate with 1/8 of a red or green cherry, well drained and patted dry. Bake for 15 minutes, do not allow to brown. They will expand slightly, look dry and be lightly golden around the edges. Remove to cooling racks.
Grace described them well: "As soon as they touch your mouth, they're gone!"
Recipe reprinted with permission.
4 comments:
Yum!! These look and sound fantastic!!
They are! They are! Enjoy!
Hi...these sound so yummy. I want to try them, but am wondering what 'icing sugar' is? Is it the confectioner's sugar(powdered sugar)?
I love your blog, by the way. Just discovered it tonight and will be visiting often!
Hi! My daughter and I made them but they were really dry... We ended up crushing them, added butter and sugar and made them into a yummy crust.
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