Festive Whipped Shortbread Drops

by Cheryl
(Surrey, BC, Canada)

What better thing to have with your favorite cup of tea than a crumbly, melt-in-your-mouth shortbread cookie. This is my own recipe for a quick to make whipped version. My mom and I make these every year for Christmas time and they are the first ones to disappear from the dessert tray.


INGREDIENT LIST:

1 cup of softened butter
1/2 cup sifted confectioners (powdered icing) sugar
1/4 cup corn starch
3/4 cup sifted all purpose flour

DIRECTIONS:

Preheat oven to 350F degrees (175C degrees).

1. Cream all ingredients at once to combine and then beat to a light and fluffy consistency, 5-10 minutes.

2. Drop teaspoon sized mounds 2 inches apart on an ungreased cookie sheet.

3. Bake for 12-15 minutes. They should be lightly brown on the bottom and ever slightly soft on top as they will firm up nicely once cooled on a baking rack.

4. Store in an air tight plastic tub.

Makes about: 36 cookies

** If desired, top them with colored sugar, crushed candy canes or candied cherry halves before baking.

***THESE ALSO WILL MAKE AN IRRESISTIBLE GIFT! Layer the cooled cookies between waxed paper and present them in a pretty box or a decorated paper bag. You can also freeze them for up to 3 months so make plenty in advance.

Comments for Festive Whipped Shortbread Drops

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Dec 13, 2009
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These are one of my favorites
by: Judy

I love these. I like how you've made them really small.

Dec 08, 2009
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re: Historys comment
by: Cheryl ( recipe submitter)

That is wonderful History. I love to cook and bake too. let me know how they turn out ok?

Nov 30, 2009
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re: using sugar instead of confectioners sugar
by: the recipe submitter.

Yes i think it would work. but try to as use as fine a sugar as you can... and maybe cream the butter and sugar a little bit longer as well.

the texture would either be the same, or be more crumbly like traditional shortbread. Try and it see....i love to experiment. happy baking!

Nov 23, 2009
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yummy
by: Janice

these really do melt in your mouth. they key to keep them from drying out, is to make small but fat mounds dont flatten them out too much. the kids and I made these and we topped them with colored sprinkles before baking...delicious!

Dec 07, 2009
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Thanks!
by: History

Thank you!!!!!!!! I will try it!!!
I love to COOK!

Nov 30, 2009
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Yum
by: History

They sound pretty good!!!!!!
Do you think it would work it is used suger insted of confectioners suger???

Dec 13, 2009
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