Options:

Include nutrition information?

Kitten’s Whipped Shortbread Cookies

Created by KittenCal on October 8, 2012

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

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.