Happy Wednesday, folks! Can you believe Christmas is next week?! It seems that the older I get, the faster the month of December flies by. Following on my blog post trend for this week: another cookie recipe! I wanted to share another one with you, seeing as how baking and wrapping have been taking up the majority of my time lately.
Whipped shortbread is actually pretty simple, and I vow to NEVER buy it again. Why? Because homemade is so much better! And the best part about THIS shortbread is that it’s so easy to make! It’s a nice, classic Christmas cookie that you can easily wrap up and give as a gift or bring along to a holiday party. I love the buttery, melt-in-your-mouth consistency and they go FANTASTIC with a hot cup of tea. Enjoy!
1 lb. soft margarine
3 cups flour
1 1/4 tsp. vanilla (optional)
1/2 cup cornstarch
1 cup icing sugar, sifted
1.) Preheat oven to 350’F.
2.) Cream margarine with electric beater.
3.) Add both cornstarch and icing sugar a little at a time.
4.) Add flour and continue beating until mixture has the appearance of whipped cream.
5.) Drop by tsp. onto ungreased cookie sheet.
6.) Bake for approximately 10-12 minutes until golden – but NOT brown. Bottoms should be lightly browned, however.
And there ya have it! Easy peasy for this Christmas cookie classic. You can always jazz them up a little by adding a couple red and green sprinkles to each spoonful of the batter before baking. Some recipes call for an addition of maraschino cherries on top as well – which can also be fun! Me, I like them plain and simple. Whew! Cookies are done…and now it’s on to all that wrapping 😉 .