Name: Light-As-Air Whipped Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 36 servings
Ingredients: 1 cup (250 mL) unsalted butter, softened; ½ cup (125 mL) icing sugar, sifted; ¼ cup (60 mL) cornstarch; 1 tsp (5 mL) vanilla extract; ½ tsp (2 mL) salt; 1 ½ cup (375 mL) all-purpose flour; coloured sprinkles (optional)

PREP TIME

15 min

COOK TIME

30 min

YIELDS

36 servings

Who can resist the taste of shortbread? No one, if they’re tasting these cookies!

Courtesy of Alison Kent.

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Ingredients

cup (250 mL) unsalted butter, softened

cup (125 mL) icing sugar, sifted

cup (60 mL) cornstarch

tsp (5 mL) vanilla extract

tsp (2 mL) salt

1 ½

cup (375 mL) all-purpose flour

coloured sprinkles (optional)

Ingredient Substitution Guide

Directions

Step 1

In large bowl with electric beaters, beat butter, sugar, cornstarch, vanilla and salt until fluffy; mix in flour just until combined. Cover bowl and refrigerate just until firm, about 20 minutes.

Step 2

Roll by tablespoonfuls into balls; place on parchment paper-lined baking sheets. Using lightly floured tines of fork, press tops of cookies until flattened to ½-inch (1 cm). Top with sprinkles, if using.

Step 3

Bake in preheated 300°F (150°C) oven until pale golden and just set, 14 to 16 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely (store in airtight container for up to 2 weeks).

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