Whipped shortbreads always seemed to be in our freezer growing up, they especially seemed to be around at Christmas. I thought I’d give this recipe a go and my first attempt failed. I am sure Bubba would be giving a little shake of her head and reminding me to stick to the recipe. I thought I was being smart and used Cake and Pastry flour. Turns out that Cake and Pastry flour does not have enough gluten in it to hold the shape of the cookie. So as the cookies went into the oven, I was excited because they looked just like Bubba’s, but when I opened the door after 12 minutes I said, “That does not look like Bubba’s cookie.” They had spread and were very fragile. Tasted okay, but not the cookie I remember. For the second attempt I used All Purpose flour and it was a success. Bubba’s cookies were made!
Whipped Shortbread Cookies
1/2 lb of butter (1 cup)
1/2 lb of margarine (1 cup)
1 cup icing sugar (packed)
1 tsp vanilla
1/2 cup cornstarch
3 cups all purpose flour
- Preheat oven to 350 degrees F
- Have the butter and margarine at room temperature.
- Whip butter and margarine together with hand mixer
- Beat in icing sugar and vanilla.
- Add flour and cornstarch and mix well.
- Take a small pinch and roll into ball.
- Place balls onto a cookie sheet lined with parchment paper.
- Top each cookie with a candied cherry half or pecan, giving a little push down to slightly flatten the cookie.
- Bake for 12 – 15 minutes. My cookies leaned close to the 12 minute mark.
- Bubba said it makes approximately 85 cookies. My batch made 81 cookies.
