“Cookies make the world a better place!”
My introduction to shortbread was when friends served it to me during a visit to England in the late 1970’s. I was so impressed with the taste that I purchased several tins of Walker’s Shortbread at the airport duty-free store before my return flight. You can imagine my surprise and embarrassment when I discovered that Walker’s Shortbread is sold in the crackers section of many American grocery stores. Oh well, I still had a nice supply of shortbread which I enjoyed over the next month or so!
Traditionally, shortbread cookie recipes have three ingredients: butter, flour, and sugar. This recipe has a fourth ingredient … cornstarch which, along with the mixer prep, adds a fluffy, tender texture to the cookie.
The original inspiration for this recipe was a similar one on the blog At Home In Alaska which I’ve mentioned in several previous recipes but, the recipe and advice on the Imperial Sugar website really enabled me to add the finishing touches to my Whipped Shortbread Cookies. I hope you enjoy them!
Assemble ingredients and preheat oven to 300-degrees F.
Using a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy.
In a separate bowl, combine the flour and cornstarch and sift using a whisk.
Gradually add the dry mixture into the stand mixer bowl and continue mixing until fluffy.
Scoop the dough by the heaping tablespoon and, using your hands, roll into a ball. Place on an ungreased baking sheet leaving an inch or so of space between the balls of dough. Flatten each ball slightly with your fingers and then press lightly with a fork to create an indention. If using sprinkles, add them to the cookies before baking.
Bake for 20-25 minutes. Let cool on the pan.
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