Whipped Shortbread
Delicious, melts in your mouth.
Yield
48 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
soft |
|
| ½ | cup |
cornstarch
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 3 | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
vanilla extract
or almond flavoring |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
soft |
|
| 118 | ml |
cornstarch
|
|
| 237 | ml |
powdered sugar
sifted |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 6.3 | ml |
vanilla extract
or almond flavoring |
|
Directions
Cream butter.
Add icing sugar and cornstarch a little at a time.
Add flour gradually and beat until it until it resembles whipped cream.
Drop by teaspoon onto an ungreased cookie sheet.
Make about 4 dozens cookies.
Bake at 325 for 12 to 20 min, or until light brown on the bottom (golden, but not brown on top).
Can top with a bit of candied cherry, or a nut.
