Festive Whipped Shortbread Drops
(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.
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
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.