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Quick and Easy Whipped Shortbread Cookies With Cornstarch
Made with cornstarch for that melt in your mouth texture, these quick and easy whipped shortbread cookies are always a hit with our family and friends.
Course
Snack
Cuisine
British
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
cookies
Calories
149
kcal
Author
Flora
Equipment
sifter
medium bowl
mixer with mixing bowl
measuring cups and spoons for dry measure
rimless cookie sheet
parchment paper
Cooling rack
microwaveable bowl - for melting the white chocolate
rolling pin - for crushing the candy canes
Ingredients
For the cookies
1
cup
sifted all-purpose flour
½
cup
sifted corn starch
¾
cup
butter
at room temperature
½
cup
sifted icing sugar
1
teaspoon
vanilla
For decorating
1
cup
white chocolate chips
(optional)
1
Tablespoon
shortening
(optional)
6 to 8
candy canes
(optional)
Instructions
Pre-heat the oven to 300℉.
Combine the flour and corn starch in a medium bowl. Set aside.
Add 3/4 cup of room temperature butter to the mixer and beat on high speed until creamy.
Gradually add in 1/2 cup icing sugar and beat until light and fluffy, about 5 minutes.
Mix in 1 Tablespoon vanilla.
Reduce the mixer speed to the slowest level.
Gradually add the flour and corn starch to the butter mixture. Beat just until combined after each addition.
Use a melon-baller or your fingers to make 1" balls from the dough.
Spread them 2 inches apart on a cookie sheet lined with parchment paper. Press flat with a fork if you like thinner cookies.
Bake in the oven at 300°F for about 25 minutes.
Remove to cooling racks. Let the cookies cool on the cookie sheet for a few minutes before moving them directly onto the racks. Let cool completely.
Decorate the cookies (optional)
Crush 6 to 8 candy canes into small pieces with a rolling pin. Spread them out on a small plate.
Add the white chocolate and shortening to a small bowl.
Cook in a microwave for 15 seconds. Then take it out and stir.
Repeat for as many times as necessary to melt the chocolate and mix it with the shortening.
Dip half of each cookie in the melted white chocolate. Then press both sides into the crushed candy canes while the it is still wet.
Put the cookies on a wire rack to let the white chocolate harden
Notes
Sifting the dry ingredients before measuring them removes any lumps and aerates resulting in lighter, fluffier cookies.
Beating the butter and sugar together until fluffy is what makes whipped shortbread so light and airy so don't skimp on the mixing time at this stage.
After the flour has been added, don't over mix since beating flour too much will result in tough cookies.
Lining the cookie sheet with parchment paper prevents the cookies from spreading too much and keeps them from sticking to the pan.
Be careful when removing the cookies from the cookie sheet. They are very soft when they are warm and break easily.
When completely cooled, the cookies can be stored in an airtight container for up to 2 weeks or in the freezer for up to 2 months.
Nutrition
Serving:
1
cookie
|
Calories:
149
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
58
mg
|
Potassium:
29
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
180
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg