Whipped Shortbread Cookies

This cookie is melt-in-your-mouth delicious and truly simple to make.



  • 1 cup (250 mL) butter, softened (do not use margarine)
  • ½  cup (125 mL) granulated sugar
  • 1 ½  cups (375 mL) all-purpose flour
  • ¼  cup (60 mL) cornstarch


  1. Cream butter and sugar in medium bowl. Beat until light and fluffy.
  2. Add flour and cornstarch gradually while beating continuously. Eat until light.  Drop by teaspoonfuls onto ungreased cookie sheet.
  3. Bake in 375°F (190°C) oven for 12 to 14 minutes. Will be just a touch golden on the bottom.


Makes 2 ½ dozen cookies.

Option:  press chopped cherries (I use maraschino) into center of each cookie before baking.

Recipe Credit goes to Company’s Coming for Christmas, by Jean Paré