It’s Christmas cookie baking time again, and this season I’m kicking off my holiday baking with these cute little Whipped Shortbread Cookies. These crisp, light, melt-in-your-mouth little cookies are a cinch to make, and they only require four ingredients, plus decorations; if desired. They freeze well too, so you can enjoy some now, and save the rest for your holiday cookie platter.
One of the things I love about holiday baking, or any baking for that matter, is how warm and cozy it makes my kitchen feel. This time of year, when the weather is especially chilly, the extra warmth from the oven makes a wonderful, additional heating source.
I hear from various news reports, that many of my readers in the lower 48 states could really use some extra warmth. Many areas are currently in the grips of major ice storms, and are experiencing very chilly temperatures. Some places even have temperature readings well below zero degrees. We are sitting at a balmy 34 degrees right now, but we had ice storms blow through here twice in the past couple of weeks that closed schools and played havoc with driving conditions, so I can truly sympathize with what those states are currently going through.
Here’s hoping that the weather improves for those areas soon. Have a wonderful day everyone!
Whipped Shortbread Cookies
1 cup butter, softened
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
1/2 cup cornstarch
Preheat oven to 300 degrees.
In a large bowl, cream butter and powdered sugar together until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
Dust hands lightly with additional cornstarch, and roll dough into 1-inch balls. Place dough balls 1-inch apart on ungreased cookie sheets. Press down lightly with a floured fork. Top with sprinkles.
Bake for 15 minutes, or until bottoms are lightly browned. Cool for 2 minutes on cookie sheets, then remove cookies from pan and place on wire racks to cool completely.
Makes approximately 3 dozen cookies.
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