Whipped Shortbread
1 cup butter at room temperature
1/2 cup icing sugar
1/4 cup cornstarch
1 1/2 cup all-purpose flour
In stand mixer on medium high speed, whip butter until light and fluffy - about 5 min. Turn the mixer off, add in the icing sugar and cornstarch and slowly turn on mixer, again up to medium-high (doing this slowly should prevent any dust clouds) and let beat for another 2 to 3 minutes. Then, with the mixer off, add in the flour and again, slowly increase speed to medium high (or you’ll be wearing half the flour) and continue to beat for another few minutes.
Roll and press cookies with a fork, it shouldn’t require any pre-chilling. Keep a bowl of flour nearby to dab your fork in in-between presses.
Bake in a preheated 300 degree oven for 15-20 minutes. Makes 24-36 cookies.
1 cup butter at room temperature
1/2 cup icing sugar
1/4 cup cornstarch
1 1/2 cup all-purpose flour
In stand mixer on medium high speed, whip butter until light and fluffy - about 5 min. Turn the mixer off, add in the icing sugar and cornstarch and slowly turn on mixer, again up to medium-high (doing this slowly should prevent any dust clouds) and let beat for another 2 to 3 minutes. Then, with the mixer off, add in the flour and again, slowly increase speed to medium high (or you’ll be wearing half the flour) and continue to beat for another few minutes.
Roll and press cookies with a fork, it shouldn’t require any pre-chilling. Keep a bowl of flour nearby to dab your fork in in-between presses.
Bake in a preheated 300 degree oven for 15-20 minutes. Makes 24-36 cookies.
