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Friday, December 28, 2012

Whipped Shortbread

I first experienced whipped shortbread at a snack table at a funeral.  I nearly asked everyone I saw whether or not they had tried this little piece of heaven... and then I remembered that I'm an adult and I need to restrain myself until a more appropriate time.

A time like Christmas.

Makes about 60 small bite-sized cookies (recipe is easy to halve, double, or increase by 50%):

  • 3 cups flour
  • 1/2 cup cornstarch
  • 1 cup icing sugar
  • 1 lb butter (approx 450 grams or 1 cup - half a "pack" here in Canada)
Whip the butter in a stand mixer.  Trust me, you will want a stand mixer or your arm might fall off.

Add the rest.  Leave it whipping in the mixer for anywhere from 5 to 10 minutes, literally.  This needs to fill with air. The dough will look very fluffy and white, somewhat like frosting or like meringue peaks. 

It's as easy as scooping with a fork onto a pan and baking at 350 degrees for up to 20 minutes.  My oven cooks hot - check after 12 minutes or so and ensure the bottoms aren't browning. These need to cook through but over baking will dry them out.

Sometimes I even cook a half recipe (my husband doesn't like shortbread) and that makes 30 small cookies. 

Enjoy with milk!

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