1. In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Gradually add flour and cornstarch, beating until well
blended.
2. With hands lightly dusted with additional cornstarch, roll dough
into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press
lightly with a floured fork. Top with nonpareils or cherry halves.
3. Bake at 300° for 20-22 minutes or until bottoms are lightly
browned. Cool for 5 minutes before removing from pans to wire
racks. Yield- 16-18 dozen.
Originally Submitted
12/24/2016
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