These classic Canadian Christmas cookies are light as air and seriously delicious. Whipped shortbread was something I craved throughout my pregnancy; so naturally I made them A LOT and was able to work on and perfect this recipe. Enjoy!
3 cups softened butter
1-1/2 cups sifted confectioners' sugar
1-1/2 cups cornstarch
4-1/2 cups all-purpose flour
1 or 2 vanilla bean pods or or 1/4 tsp vanilla bean paste
1. In a large mixing bowl or stand mixer cream butter and confectioners's sugar until well combined.
2. Gradually add cornstarch on low speed until combined.
3. Add flour 1/2 cup at and whip on low/medium for 5 minutes.
4. Bake at 250' for 30 min or until bottoms are lightly browned.
NOTES: These cookies are baked "low and long" aka at a low temperature for a long time. Think of it this way the best way to get a light and flaky cookie texture is to dry them out rather than 'cook' them, as there is no egg in this recipe. You also want to make sure you use real vanilla bean pods or you can buy the paste, you do not want to use the liquid vanilla extract; the liquid would ruin the light flaky consistency of these cookies.
I have been caking for just about three years now and have learned so much. Through this blog I am hoping to inspire and share my passion for the artistry of cake design.