Scottish Wipped Shortbread

Scottish Wipped Shortbread


    • 2 cups salted butter, sofened ( margarine won't do)
    • 1 cup icing sugar
    • ½ cup cornstarch
    • 3 cups flour
    • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (180°C).
  2. Line cookie sheat with parchment paper if possible.
  3. Cream butter.
  4. Sift together icing sugar, cornstarch, and flour.
  5. Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
  6. Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
  7. May decorate with small pieces of green or red cherries or colour sprinkles.
  8. Bake at 350°F (180°C) or 15-20 minutes.
  9. Stores well in covered tin.


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