Whipped Shortbread Cookies

Name: Whipped Shortbread Cookies
Yield: 20 servings
Ingredients: 1½ cups (375 mL) butter (3 sticks), softened; 1 cup (250 mL) powdered sugar; ½ tsp (2 mL) vanilla extract; ½ tsp (2 mL) almond extract; 2¼ cups (550 mL) flour; ½ cup (125 mL) cornstarch; ¼ tsp (1 mL) salt; Optional: Nonpareil sprinkles

Prep 10 min

Cook 20 min

Ready in 30 min

These delicate whipped shortbread cookies will melt in your mouth. And there’s no need to roll out the dough—just scoop them and roll them into balls!

Ingredients

1½ cups (375 mL) butter (3 sticks), softened
1 cup (250 mL) powdered sugar
½ tsp (2 mL) vanilla extract
½ tsp (2 mL) almond extract
2¼ cups (550 mL) flour
½ cup (125 mL) cornstarch
¼ tsp (1 mL) salt
Optional: Nonpareil sprinkles

Directions

Preheat the oven to 300°F (150°C).
Add the butter, powdered sugar, and extracts to the Deluxe Stand Mixer with the scraping beater attached. CREAM for 2 minutes and 50 seconds.
Add the flour, cornstarch, and salt to the bowl and MIX for 45 seconds.
Use the Small Scoop to scoop into 50–55 cookies. Roll into balls and place 1” (2.5 cm) apart on an ungreased cookie sheet. Use a fork dipped into flour to gently press the top of each cookie. Add sprinkles, if you’d like.
Bake for 18–20 minutes, or until the cookies are no longer shiny on top. Cool for 5 minutes on the pan, then remove to a cooling rack to cool completely.

Yield:

20 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 210, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 35 mg, Sodium 30 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 6 g (includes 6 g added sugar), Protein 2 g

Cook's Tips:

For a crunchier cookie, bake for 22–25 minutes, or until the edges just begin to brown.

You can freeze these cookies for up to 2 months. Once they’re baked and cooled, wrap them tightly and freeze. Let the cookies defrost at room temperature before serving.