All week I’m sharing my favorite Christmas Cookies and today is one that came from my grandma.
When we were little she would always send a big package on the greyhound bus. It was such an exciting day when my dad would come home with a large brown package wrapped thickly with packing tape. Inside would be the presents, often homemade clothing or knitted socks, and always in the middle would be a tin filled with cookies. And every year there would be some shortbread. Sometimes the would be broken in the travel to us, but even then we would eat every little broken piece. Some would have cut up little cherries in them, some would be shaped, some would have fork tine marks and most were circles. These are totally Christmas to me.
Now because I’m me I had to drizzle some melted chocolate on top. Just cause I love chocolate
Whipped Shortbread Cookies
- 1 lb butter, room temperature
- 1/2 cup cornstarch
- Scant 1 cup icing Sugar
- 3 Cups all purpose flour
- Preheat oven to 325 degrees.
- Line cookie sheets with parchment paper and set aside.
- In a medium mixing bowl, combine butter, cornstarch and icing sugar and whip until very light and fluffy, about 8 minutes.
- Start adding in flour in small amounts and mix in well.
- Once all the flour is incorporated, dump the dough onto a clean counter and knead dough like you would bread.
- It will be sticky, so just put a little flour on your hands. The more you knead it the more flakey it will become.
- Roll dough into balls and place on prepared cookie sheets.
- Using the bottom of a clean glass, press down the cookies to flatten them. If you want to, add fork tines for decoration marks (or use a cookie press as I did with the letter S).
- Cook for 8-10 minutes, watching closely to make sure only the edges are slightly brown.
- Let cool on a wire rack.
I love how these cookies dissolve in your mouth. Yummo! Totally Christmas to me!