Whipped Shortbread

These light ánd sweet whipped shortbreád cookies, with á cherry on top, áre so quick ánd eásy to máke. Christmás cookie perfection!

Ingredients

• 1 cup (0.5 lb, 227g) unsalted butter, softened
• 1/4 cup (1.4oz, 40g) corn starch
• 1 1/2 cups (7.5oz, 213g) all-purpose flour, sifted
• 1/2 cup (2oz, 57g) powdered sugar, sifted
• 1/2 teaspoon (2.5mL) vanilla
• 15 candied cherries, sliced in half

Directions

1. Preheat the oven to 350 degrees F. Slice the candied cherries in half. In a large bowl, or the bowl of a stand mixer, cream the butter until smooth and fluffy. Add the corn starch, flour, powdered sugar, and vanilla, and whip until light and fluffy. Make sure to whip the dough until it comes together into a ball and isn't crumbly at all (see Notes).
2. Roll the dough into small balls, about 1 tablespoon each, and place them about 2 inches apart on an ungreased cookie sheet. Dip a fork into a small bowl of flour and press the cookies down with it to flatten them. Make sure to dip the fork into the flour and shake off the excess before flattening each cookie so that it doesn’t stick. Place half a cherry in the middle of each cookie, pressing it down lightly.

Visit Bake Eat Repeat for full recipe.

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