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Whipped Shortbread Cookies

Ingredients

  • 2 cups unsalted butter at room temperature
  • 1 cup fruit sugar or icing sugar
  • ½ cup cornstarch
  • 3 cups all purpose flour
  • Sifted icing sugar
  • 24 green or red maraschino cherries (halved)

Instructions 

  • Heat oven to 350˚F.
  • Beat butter and sugar with an electric mixer or a stand mixer until light and fluffy.
  • Mix in cornstarch. Gradually beat in flour and continue beating.
  • Roll into 1 inch balls or drop by heaping tablespoons onto cookie sheets, about 1 inch apart. Flatten and decorate with a piece of red or green cherry on top.
  • Bake approx. 12 - 15 minutes until lightly browned edges. Cool and dust with icing sugar.
  • Makes 4 dozen cookies. Can be made ahead and frozen for up to 3 months.

Notes

Variations: I usually divide dough in half and make one of the versions below as well.
Pecan Shortbreads: Instead of red or green cherries, use a wooden spoon, stir in pecans
Toblerone Shortbreads: Wrap a small amount of shortbread dough around a chocolate chunk broke into ½ inch pieces so that the cookie has a chocolate centre.