WHIPPED SHORTBREAD.

 This is a recipe I got years ago, from my friend Lauren. Her  mother would make these every Christmas when we were in High School. She would wrap them up in a clear lid card box, tied in Christmas ribbon.  They are light as air. Every year, I still make them.

 WHIPPED SHORTBREAD (2012)

 1 pound butter, softened

1 cup icing sugar

½ cup cornstarch

1 tsp vanilla

3 ½ 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 you can. This year I tried the piping bag.WOrks great!. Squeeze  a good dollop onto the cookie sheets.
 
 Bake at 350 degrees about 10 minutes…

 add a few more minutes, as needed, to get the pale golden edge.

 Should be cream coloured and lightly browned as possible . around the edges…very lightly.

 These are melt in your mouth

 Note: You can leave plain.......

 or sprinkle with coloured sugar.....

 or whatever you like.

 Personally I like the pure cream  colour. I freeze in layers of wax paper in an ice cream bucket.