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Whipped Shortbread




Source of Recipe


JOAN


Recipe Introduction


These are the most fabulous cookies - unbelieveably great right from the oven. They don't brown well, so I usually leave these cookies in the oven until they ARE browned. You have to keep checking on them every 4 or 5 minutes. For many years I included these cookies in our Cookie Exchange! I found this recipe in Midwest Living magazine. The secret is in the cornstarch. JOAN


List of Ingredients




At Nan's Nummies in the shopping area called Valley Junction in West Des Moines, Iowa, bakers beat together four basic ingredients to make these melt-in-your- mouth cookies.

1 1/2 cups butter (DON'T use margarine)
3/4 cup sifted powdered sugar
3/4 cup sifted cornstarch
2 1/4 cups sifted all-purpose flour
(Optional: 1 cup chopped pecans)

Recipe



In a mixing bowl, beat butter for 30 seconds or until softened. Add powdered sugar and cornstarch; beat well. Add flour, beat till well combined. Using about 1 tablespoon for each, shape dough into 1 1/4" balls. Place on ungreased cookie sheet about 2" apart and flatten slightly. Bake at 350° for 12 minutes or until bottoms are starting to brown. Remove, cool on wire racks.

Nutritional info:
92 calories, 6 g. fat, 9 g. carbohydrates, 15 mg. cholesterol, 59 mg. sodium.

Note: I found this recipe in the December 1997 issue of Midwest Living. I baked 2 batches, brought them to work, they immediately disappeared. They are unbelieveably good. If you don't like the "plain" look of this cookie, you can roll them in chopped nuts or colorful Christmas sprinkles, or colored sugar before baking although I don't think they need them. Great right out of the oven.