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Whipped Shortbread Cookies

Course Cookies & Squares


  • 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.