Whipped Shortbread

My mom has an accordian file at home full of magazine recipe cut-outs, friends recipes, hand written recipes, and many more.  So I decided to venture into the dessert file and borrowed a couple of recipes that she had written 'excellent' beside.  The first recipe I made was called whipped shortbread because you beat the batter until it has the texture of whipped cream.  This shortbread recipe was 'exellent' just like my mom had written.  It was buttery and flakey, which just melted in your mouth.  I am not too sure which magazine my mom clipped this recipe out of but it looks very old and used a brand called Gay Lea butter, which I've never heard of before but give this recipe a try, it is really good!!!

Whipped Shortbread

1 Cup butter, softened
1/2 Cup icing sugar
1/4 Cup cornstarch
1 1/2 Cups flour
1/2 tsp vanilla

1) Preheat oven to 350F and line two cookie sheets with parchment paper
2) Cream butter in a large bowl
3) Sift together sugar, cornstarch, and flour in a seperate bowl
4) Beat together butter, flour mixture and vanilla with an electric beater until dough has the consistancy of whipped cream (a few minutes)
5) Drop tsp of dough onto prepared cookie sheets and bake for 15-20min, (mine took 16min) just until the edges are lightly browned
6) Cool on a wire rack, then enjoy!  (Will keep well in covered tin)