Whipped & Dipped Shortbread
Total time: 
Serves: 48
The perfect shortbread cookie. Period.
  • 1 lb butter (not margarine!)
  • 1 cup powdered sugar (aka confectioners or icing sugar)
  • ½ cup cornstarch
  • 3 cups all-purpose flour
  • Pinch of salt
  • 1 tsp. vanilla or almond extract
  1. Preheat oven to 325ยบ.
  2. Whip butter on high for 10 minutes.
  3. Reduce speed and gradually add icing sugar, cornstarch, flour, salt, and vanilla.
  4. Roll batter into balls (about a heaping teaspoonful each). Place balls on ungreased or parchment paper-lined cookie sheet, then press flat with bottom of floured glass. (You'll have to dip the cup in flour every cookie or two to prevent sticking.)
  5. Bake for 12-13 minutes or until edges just begin the brown. They will still be almost completely white. Cool on pan for a couple minutes before removing to rack to cool completely.
  6. When completely cool, drizzle with melted chocolate or dip cookies halfway in chocolate: for dipping, melt 2 cups chocolate chips with 2 Tbsp butter in a small saucepan over low heat or in the microwave, stirring frequently.
These also taste good with a bit of plain vanilla or almond icing - just mix 1 cup icing sugar with a tsp of milk and a tsp of vanilla, adding more milk if necessary to achieve desired consistency.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/12/whipped-dipped-shortbread/