In the bowl of your stand mixer, cream butter and icing sugar until light and fluffy (you can use a hand mixer, but it's not ideal).
Gradually add flour and cornstarch, beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1 inch. balls.
Place 1 inch. apart on ungreased baking sheets.
Press lightly with a floured fork.
Top with nonpareils and/or cherry halves, if desired.
Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
Cool for 5 minutes before moving from pans to wire cooling racks.
💭 Top tip This tip came from a reader:Chill the dough in the fridge for a couple hours- the cookies remain well formed and the dough gets to rest. ⭐ ReviewsDid you make this recipe? Please RATE THE RECIPE below!Here's what others are saying: "I love this recipe! I’ve made it a few times and it could almost be called ‘Never Fail Shortbread Cookies’. Neighbour kids are coming over this week to make cookies and this one is on the list."⭐⭐⭐⭐⭐Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
I would recommend a stand mixer for this recipe, although you could use a hand mixer.My Amazon Recommendations (affiliate links)
📋 Whipped Shortbread Cookies Recipe
Amount Per Serving
Calories 174Calories from Fat 135
% Daily Value*
Saturated Fat 10g63%
Vitamin A 473IU9%
* Percent Daily Values are based on a 2000 calorie diet.