Whipped Shortbread
Yield: 48 small cookies
  • 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
  1. Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, confectioners’ sugar, cornstarch, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
How to store: These cookies will keep, tightly covered, at room temperature for about a week.
Recipe by Baked Sunday Mornings at http://bakedsundaymornings.com/2015/12/02/in-the-oven-whipped-shortbread/