Wednesday, December 1, 2010


So, my friend Holly asked if I would share "my" shortbread recipe (hee's not really "mine"!!) and blog about it.

I oblige.. (in a hillbilly kind of way)

Put the butter in your mixer.
A whole pound.
(I can feel my hips growing as I write)

(I said whip it, whip it!) A LOT. Like, go and fold some laundry, check your facebook, pay some bills, call a friend kind of whip it.
(It needs to go from yellow to white)

Oh yeah. Preheat your oven. 325* (on mine)
Add in your cornstarch and icing sugar. And a pinch of salt. Mix those yummy dry ingredients in...
Mix in your flour one cup at a time. (That would make 3 times for anyone that isn't so great at math). Don't forget your vanilla.
Now, if you are spoiled blessed like I am, than take out your Wolfgang Puck Cookie Press. (If you aren't than you will need some kind of spoons or something). Put them evenly onto your cookie sheets.
Huh? Oh. Don't forget about tonights' supper. You might be very hungry while cooking the shortbreads--especially if you aren't allowed to eat them!!!
Put them in the oven. I'd say 12-15 minutes. But watch them. If they start to brown--get them out!!! They burn very easy!!
Watch out. They are very slippery. (don't let your child eat them off the floor either...unless of course they get to them before you do)
Pack them all up and give them away to your friends. (or eat them...but I guarantee one won't suffice, so you might be 'paying' for it come January --when you need new clothes and a treadmill!)

Whipped Shortbreads

1 pound butter

1 cup icing sugar

1/2 cup cornstarch

pinch salt

3 cups all-purpose flour

1 teaspoon vanilla


Shaun and Holly said...


Tara said...

Sounds great! Do you mean confectioners sugar when you say 'icing' sugar? Sorry I haven't heard of that. Thanks!