Whipped Christmas Shortbread

WHIPPED SHORTBREAD   (These melt in your mouth like angel dust. Absolutely lovely. )

                                   

This shortbread/cake/mincemeat tart stand is very old.It's part of the collection of Paragon china carrying the Royal Warrant of  the Queen Mother. Paragon china began as Star China in 1897, changing to Paragon around 1919, though  the name Paragon appeared in 1900.  Every year,whenI was growing up,  my mother would pile this stand with goodies, whenever guests came over.  And every year I use it I remember  the scent of hot mincemeat tarts, pale shortbread and rich fruitcake spillng out over its edges.

 RECIPE INGREDIENTS:

1 pound butter, softened, 1 cup icing sugar, ½ cup cornstarch,

1 tsp vanilla, 3  1/2 cups flour

 

Beat everything till the consistency of whipped cream. Takes about 15 minutes or so.  You can drop by teaspoons onto cookie sheets, lined with Silpat, or parchment paper.

 

Or take a  piping bag with large tip, stuff with as much batter as possible and pipe to the size of rosettes you prefer on trays.

Bake at 350 degrees about 10 minutes…add about 2 minutes if needed.Watch them closely.

Should be cream coloured and lightly brown as possible. You can swirl with melted chocolate if you wish, but I think they are beautiful plain, served on your favourite plate .