Whipped Christmas Shortbread

Course: Dessert

Cuisine: Christmas

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings: cookies

Calories: 83kcal

Author: Lord Byron's Kitchen

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!

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Ingredients

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.

Instructions

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.

Notes

Nutrition