Happy 2017 everyone!
I, for one, am grateful for everything that happened to me in 2016. I left my cozy little corner of the world and made a bunch of new friends. On top of that, I started saying yes to opportunity, and it ended up resulting in a year full of fun and great learning experiences.
I’m a believer that there is no real season for baked goods. If you want pumpkin pie in the middle of summer, do it.
The holidays may be over, but my love for shortbread cookies lives on. If you don’t like the dry ones that feel like you have a mouth full of sand, stay tuned for the whipped shortbread recipe I have been using for over 15 years.
These cookies are light and *cliche alert* they actually melt in your mouth.
So, here it is!
- 1 cup butter
- 1 cup margarine
- 1/2 cup corn starch
- 3 cups flour
- 1 cup icing sugar
Using a stand up mixer works best for this recipe. The “whip” part of the whipped shortbread is what makes them like little clouds.
- Preheat oven to 300ºF.
- Cream butter and margarine together. Whip until slightly lighter in colour.
- Add cornstarch and mix.
- Add icing sugar 1/2 cup at a time, mixing in between.
- Add flour 1/2 cup at a time, mixing in between. You’re dough is done!
- You can use a piping bag with a large round tip, or you can just scoop the dough out with a spoon and form little ball. If you’re using the spoon method, use a light hand. You don’t want to pack them together too tightly or your cookies will become dense.
- Flatten your cookies slightly, and add a toping of your choice. I love sprinkles and the Seattle Seahawks are playing tonight so I used blue and green.
- Bake for 15-20 minutes and cool on a wire rack.
Enjoy and subscribe for some exclusive content coming in the next few weeks!