Posting date is December 6 – we’re working on our twelve days of cookies this week! This is a pretty simple cookie that’s all about the butter.
Whipped Shortbread
Author: Matt Lewis & Renato Poliafito
Yield: 48 small cookies
Ingredients
- 3 cups (385 g) all-purpose flour
- 1 cup (115 g) confectioners’ sugar, sifted
- 1 cup (120 g) cornstarch
- 1 teaspoon kosher salt
- 1 pound (4 sticks/455 g) unsalted butter, softened
- 1 cup (100 g) pecans, coarsely chopped
Instructions
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, confectioners’ sugar, cornstarch, and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until it is lump-free and smooth.
- Turn the mixer to low, and slowly stream in the dry ingredients until combined. Scrape down the sides and bottom of the bowl. Mix again for 10 seconds.
- Using a small ice-cream scoop with a release mechanism (or spoons), scoop out the cookie dough by heaping tablespoons onto the prepared sheets about ½ inch (12 mm) apart. Once all the cookies have been scooped, press down on each one with the tines of a fork in a crosshatch pattern.
- Press a few pecan pieces into the top of each cookie. Bake until the bottoms of the cookies start to turn a light brown, 10 to 15 minutes. Transfer the sheets to cooling racks for about 5 minutes, then transfer the cookies to the racks to cool completely.
Notes
How to store: These cookies will keep, tightly covered, at room temperature for about a week.
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