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WHIPPED SHORTBREAD

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WHIPPED SHORTBREAD

Ingredients

  • 3 cups butter, softened
  • 1 1/2 cups confectioners sugar, sifted if very lumpy
  • 4 1/2 cups flour
  • 1 1/2 cups cornstarch
  • Colored candy sprinkles and/or halved candied cherries
  • Red or green colored sugar, optional

Instructions

Using a heavy-duty mixer, beat butter on medium speed until light and
fluffy. Gradually add dry ingredients, beating constantly until well
blended. Roll dough into 1-inch balls (dust hands with additional
cornstarch if necessary); dip balls in either colored candy sprinkles or
colored sugar. Place balls, decorated side up, on ungreased cookie
sheets. Press lightly with a fork. To decorate with cherries, do not
dip balls in sprinkles or sugar. Instead, place plain balls on cookie
sheet and press lightly with fork. Top each cookie with a cherry half.
Bake at 300° for 20 to 22 minutes or until cookies are set but not
browned.

Yield: 16 dozen cookies
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