Whipped Christmas Shortbread
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 36 cookies
Christmastime is rushed and hurried; who has time for rolling pins and chilling dough? With this Whipped Christmas Shortbread recipe, you can have shortbread cookies ready to eat in less than 30 minutes!
- 1 cup butter, softened (salted or unsalted will work fine!)
- 1/4 cup corn starch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toppings of choice, sprinkles, nuts, candy, etc.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy - about 3 minutes.
Add the flour, corn starch, confectioner's sugar, and vanilla. Blend together until fully incorporated - about 2 minutes.
Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
Next, dip a fork into confectioner's sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so.
Top the dough with sprinkles, candies, or nuts.
Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.
Calories: 83kcal | Carbohydrates: 8g | Protein: 0g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 7mg | Fiber: 0g | Sugar: 3g | Vitamin A: 3.2% | Calcium: 0.2% | Iron: 1.3%