Kitten’s Whipped Shortbread Cookies Recipe

"Using a good quality butter will only improve the flavor, these cookies will spread while baking make certain to space them well on the baking sheet, the cookies will intensify even more in flavor if made a day ahead which is what I most always do! The confectioners sugar must be sifted with the flour and cornstarch and salt, handle with care these cookie are delicate… plan ahead the dough must chill for 2 hours. Delicious also with 3-4 tablespoons of poppy seeds added"

Original is 45 servings

Metric US

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Ingredients

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1 cup butter, softened (no substitutes, can use salted or unsalted I find salted butter is better to use)
1 teaspoon vanilla (optional, good to add)
2 tablespoons heavy whipping cream (can use light cream, heavy cream is better)
1 cup confectioners sugar

1/4 cup cornstarch
1 1/3 cups all-purpose flour
Pinch salt

Nutritional

Serving Size: 1 (14.7 g)
Calories 72.1
Total Fat - 4.4 g
Saturated Fat - 2.8 g
Cholesterol - 11.8 mg
Sodium - 39.9 mg
Total Carbohydrate - 7.9 g
Dietary Fiber - 0.1 g
Sugars - 4.5 g
Protein - 0.4 g
Calcium - 2.3 mg
Iron - 0.1 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees F. Set oven rack to second-lowest position Lightly grease a cookie/baking sheet.

Step 2

In a large bowl using an electric mixer at medium speed beat the butter with vanilla and whipping cream until fluffy (about 1 minute).

Step 3

In a bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture and beat until smooth and combined (dough mixture may seem dry at first but will moisten up after about 1 1/2 minutes of beating). Refrigerate for at least 2 hours or more.

Step 4

Drop by semi-heaping teaspoonfuls onto baking sheet about 2-inches apart.

Step 5

Bake for about 9-10 minutes or until the edges just begin to lightly brown (watch closely that the edges do not brown too much). Allow to cool completely on the baking pan, then remove using a spatula to wire racks.