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Serving Up The North: December 2013 Archives

Wendy Bird on shortbread cookies

Many people feel that making and eating cookies are an important part of the holidays.

Wendy Bird's shortbread cookies (Jason Turnbull/CBC)

Listen audio (runs 6:43)

Whipped Shortbread Cookies

from http://joandsue.blogspot.ca


3 cups flour
1/2 cup cornstarch, sifted
1 lb (2 cups) butter, softened
1 cup icing sugar
Maraschino cherries for decorating


Preheat oven to 300.
Line cookie sheet with parchment paper.
In bowl of stand mixer, cream butter and icing sugar until creamy.
While beating on low, gradually blend in sifted corn starch.
Gradually add in flour a little at a time.
(FYI - If you add the flour too quickly your mixer will create a little flour cloud that will cover everything in your kitchen. So....add it very slowly.....)
Continue to whip ingredients until well combined.
Now - if you do NOT have a stand mixer and you have to do this with a hand mixer be prepared to be there for a while.)
Place spoonfuls of cookie dough about 2 Tbsps apart on prepared cookie sheet.
If you want to make them a little more festive you can put an 1/8th of a Maraschino cherry in the center of them OR a red or green M&M, OR - what my mom used to do when we were kids - a little piece of a red or green jujube.
Bake at 300 for 35 - 45 minutes. (But your oven may be different, so watch your cookies closely)
If you are impatient you can bake your cookies at 350 for 10 - 15 minutes - but they can brown very quickly this way ... so keep an eye on them.
They are done when edges and bottoms are just lightly golden brown.
Remove from oven and let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.