1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups all-purpose flour
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
MARNIE R. in Huntington Beach Ca Dec 19, 2008
Would make this again.
OMG!!!! This recipe is the best EVER! the cookies just melt in you'r mouth. and is super eazy. Best home made cookie I have ever had.
valerie in Concord, CA Dec 18, 2008
Would make this again.
Wow melts in your mouth without greasy feeling. Am making my second batch right now. Lighter and not so temperature sensitive as traditional spritz. Recipe makes alot of cookies, too.
Nicole in Edmonton, Alberta Dec 18, 2008
Would make this again.
I lost my recipe for whipped shortbread and was thrilled to see this was the one I have used throughout the years. They are excellent and simple to make. Definitely a winner in my house and my friends.
Darlene in British Columbia Dec 16, 2008
Would make this again.
The perfect shortbread recipe for using a cookie press - I've ruined so many batches of shortbread, but this recipe is perfection. Thanks!!!
holly in virginia Dec 14, 2008
Would make this again.
These are excellent shortbread cookies! I will definitely make them again. I sprinkled cane sugar on the tops before I baked them and they came out even more delicious than those tasty butter cookies that come in a blue tin.
