Whipped shortbread is hands down my favourite holiday cookie. It is my cookie of choice when it comes to the annual staff cookie swap and is also the cookie I tend to gravitate towards when I find myself in a situation that involves multiple choices.
It is very easy to make and simply melts in your mouth. I enjoy them hot out of the oven, cooled off the rack, by the handful from a tin, and even directly from the freezer. *try it*
1 lb. Butter (2 cups) 1 cup powdered icing sugar 1 tsp vanilla extract 1 pinch salt 1/2 cup cornstarch 3 cup all-purpose flour
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with in electric mixer until fluffy, about 10 minutes. Scoop 1 tablespoon at a time onto a baking sheet lined with parchment paper. Decorate with candied cherries and sprinkles if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet and then on wire rack until cooled completely. Store in air tight container at room temperature.