Whipped Shortbread

Originally from an old friend of my mothers, this recipe has been baked every year, a family staple. I've become more adventurous in past years, creating variations on the regular "plain" shortbread.

This recipe is nothing past a miracle, you whip the butter into submission creating a melt-in-your-mouth cookie experience like no other.

Best with nuts added (I usually add chopped pecans) this year I kept them nut free for my cookie gift bags/boxes/tins because causing an anaphylactic reaction did not strike me as the very holiday-spirit thing to do.

Starting from the basic recipe you can add whatever you like or have lying around. This shortbread loves everything.

• 1 pound salted softened butter 
• 1 cup icing sugar
• 1/2 cornstarch
• 3 cup flour (half whole wheat, half unbleached)
• 1 tsp. vanilla

Cream butter and icing sugar together until very fluffy (like 4 minutes, you CANNOT over beat). Beat in cornstarch, vanilla and then flour. Now beat more, until very light and fluffy. Mix in nuts/chocolate/dried fruit as you please. 

Chocolate Orange Whipped Shortbread

• 1/2 cup cocoa (or until desired darkness is met)
• Zest and juice of 1 orange or 2 clementines

Cranberry Dark Chocolate Whipped Shortbread

• 1 cup chopped dried cranberries
• 1 cup chopped dark chocolate

Drop by tablespoon onto an ungreased cookie sheet. 

Bake in a 325 F oven for 20-25 minutes.