Imported from Instagram
Aunt Nellie's Whipped Shortbread
A melt-in-your-mouth, cornstarch-based shortbread made with four main ingredients. The dough is whipped until light, chilled to prevent spreading, and baked until just set with barely golden bottoms.
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Ingredients
- 1 lb unsalted butter (At room temperature)
- 1 cup powdered sugar (Also called confectioners' or icing sugar)
- 1 cup cornstarch (Measure carefully; do not over-measure)
- 3 cup all-purpose white flour (Measure carefully; do not over-measure)
- sprinkles (Optional, for decorating)
Steps
- 1
Preheat the oven to 325°F. Line baking sheets with parchment paper or a baking mat.
- 2
Place the room-temperature butter in a large mixing bowl. Cream it with a hand mixer or stand mixer for about 2–3 minutes, until it becomes a very pale yellow.
- 3
Add the powdered sugar and beat for another minute. This whipping step helps create the shortbread's melt-in-your-mouth texture.
- 4
Add the all-purpose flour and cornstarch. Beat until combined. Alternatively, knead the dough by hand until it cracks.
- 5
Turn the dough onto a lightly floured surface. Roll it to 1/2 inch thick and cut it with cookie cutters, or portion it with a cookie scoop.
- 6
If desired, lightly press sprinkles into the cookies.
- 7
Place the shaped cookies in the freezer to chill for about 20 minutes. Do not skip chilling, as it helps keep the cookies from spreading.
- 8
Bake for 20–30 minutes, beginning to check at about 18 minutes, until the cookies are just baked through and barely golden on the bottoms. Avoid letting them become too brown.
- 9
Allow the cookies to cool on the baking sheet before moving them. Serve and enjoy.
Notes
The recipe yields approximately 4–6 dozen cookies. The author says butter is essential and margarine will not work. The cookies freeze beautifully. Take care not to over-measure the flour or cornstarch. The structured data lists 20 minutes of prep, 20 minutes of cook time, and 40 minutes total; the bake itself is given as a 20–30 minute range.
Nutrition per serving
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