Whipped Shortbread – a delicious recipe with unsalted butter, icing sugar, flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
2
In a seperate medium bowl, combine flour and corn starch. Add slowly to butter and icing sugar mixture. (I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible).
3
Drop from teaspoon onto cookie sheet about 2 inches apart. Top cookies with jub-jubs, bar cherries, or anything really. My oldest son loves smarties on his. Imagination is up to you.
4
Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
5
(Because all ovens vary please start checking them at about 20-25 minutes).
1318
kcal
Calories
93
g
Fat
114
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 lb unsalted butter, softened, 1 cup icing sugar, 3 cups flour, pre-sifted, 1/2 cup cornstarch.
Yes, Whipped Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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