Whipped Shortbread Cookie

A Whipped Shortbread Cookie is a variation of a traditional Scottish shortbread cookie. A cookie made with just flour, sugar, butter, salt and sometimes flavorings.

Whipping the dough entraps air into the mixture and makes the texture much lighter. I'm sure the ancient Scots never made this variation because without an electric mixer it's just too much work.

If you have an electric mixer then certainly give this cookie a try.

It might even work in a food processor because the more it's whipped the better it is. I use my stand mixer and haven't tried a food processor.

Whipped Shortbread Cookie

1 lb. Butter
1/2 c. cornstarch
1 c. powdered sugar
3 c. flour
1 tsp. Vanilla

Preheat oven to 325 degrees.

Cream the butter and sugar until it's light and fluffy. This will take anywhere from 3 to 5 minutes. Add the vanilla and gradually add the cornstarch. Add the flour gradually.

Whip the mixture until it looks like cream. (The more you whip, the better they are.) Drop by spoonfuls on a cookie sheet. Bake for 15 to 20 minutes at 325 degrees.

Like a traditional shortbread there is no leavening in this recipe. The leavening it gets is from the air trapped in the dough.

When whipped properly these cookies are like little cloud puffs that just sweetly disappear in your mouth with almost no chewing.

Why The Cornstarch?

Cornstarch (on occasion referred to as corn flour) is sometimes used in shortbread recipes to produce a more delicate and fragile cookie.

You can replace up to 25% or more of the total amount of flour used in the recipe with cornstarch.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop