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Saturday, December 24, 2011

Whipped Shortbread Cookies

Are these ever fabulous! The recipe is adapted from Allrecipes and I made half quantities. They taste like puffs of delicious shortbread and remind me a bit of eating peanuts - you can get hooked on tossing them into the mouth and before you know it you have eaten a dozen.

Recipe for Whipped Shortbread Cookies

3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
2 Tbs. Lemon Peel OR 3 tsps. ground Cardomon (I separated flavorings into 2 batches).
2 Tsp. Vanilla
1/2 tsp. salt

In a large bowl, cream butter and confectioners' sugar until light and fluffy - about 10 mins. on medium speed. Mix dry ingredients - flour, cornstarch, cardomon (if using). Gradually add to creamed mix, beating until well blended. Add grated lemon zest if using. Add vanilla. Beat until blended.
With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Dip into colored sugars. (The purple ones have the cardomon.)Top with small pieces of different nuts (cashews, walnuts, pistachios).

Bake at 300° for 20 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: about 16 dozen.