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Whipped Shortbread

These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
  • Total Time
    Prep: 50 min. Bake: 20 min./batch
  • Makes
    8 dozen

Ingredients

  • 3 cups butter, softened
  • 1-1/2 cups confectioners' sugar, sifted
  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups cornstarch
  • Nonpareils and/or halved candied cherries

Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.
  • With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
  • Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.


Test Kitchen Tips
  • Cornstarch in cookies? Its inclusion lends these shortbread cookies a lovely tenderness. Unlike chewy sugar cookies, shortbread cookies are tender and crumbly. Check all of our favorite vintage shortbread cookies.
  • To bump up the flavor, use salted butter and try adding a teaspoon of extract. We like vanilla and almond.
  • These delicious, buttery cookies are just asking for elegant add-ins such as lavender flowers or lemon zest and thyme.
  • Nutrition Facts
    1 cookie: 87 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.
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    Reviews

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    Average Rating:
    • Miriam
      Jan 1, 2021

      Excellent recipe and delicious cookies!

    • Chelsea
      Jan 1, 2021

      Ignore the bad reviews. I’ve been making these cookies from this recipe for many years. They are the best if you want something light. Classic tea cookie. My absolute favorite.

    • Angela
      Dec 24, 2020

      I made these cookies exactly and added tsp of vanilla they looked yummy but were not good at all... the texture was weird and it seemed as thou the cookie was missing something. I am thinking there is too much corn starch. Don’t waste your ingredients or time.

    • Nina
      Dec 24, 2020

      I have Never been disappointed in any recipe from Taste of Home - ever. I was very, very disappointed in this one. The texture was awesome but there was No flavor at all to these cookies. I ended up dusting them with powdered sugar but shouldn't need to do that.

    • Valeria
      Dec 24, 2020

      Made these today. Excellent! ALMOST the perfect cooking we were looking for. I used King Arthur Measure-for-Measure Gluten Free flour. The only other change was to add a teaspoon of vanilla extract. I also used the slice-and-bake method rather than making balls, and it worked fine. I frosted some as an experiment and prefer the ones with frosting.

    • No_Time_To_Cook
      Dec 21, 2020

      These were very good! I made a half batch and used a half tsp of both vanilla and almond extracts. I used the wet fork technique on these cookies, which worked very well, and sprinkled with red sprinkles.

    • Connie
      Dec 21, 2020

      The cookies had a dry weird texture. Could the cornstarch amount be wrong????

    • Carolyn
      Dec 21, 2020

      After I made I saw I could have added vanilla..the cookie tastes good but a little dry.how can I stop this dryness..

    • Kim
      Dec 16, 2020

      Have made these cookies for 30 years. We call them Christmas melt aways. I have always topped then with a little powdered sugar frosting with Christmas colors added in the frosting. That bit of frosting adds just a bit of sweetness to the cookie! Delicious! A family favorite!

    • Laurie
      Dec 14, 2020

      I made a half-batch and used the ProTip mentioned by an earlier reviewer: I froze the dough for easier handling. You'll need to thaw it to allow softening to add the fork prints. Also the ProTip review suggested cutting them 3cm, but this is much too high in my opinion. They don't flatten out as they bake, so unless you want very tall cookies, I prefer to slice them 1 or 2 centimeters. They come out soft and delicious either way.