These are definitely melt in your mouth. They were just what I remembered. One thing to keep in mind. They move off the pan easier when they are almost to completely cool. they tend to fall apart if moved before cool.
These are oh-so-good! I find with these that in order to achieve the golden brown bottom, I had to remove them from the over just before they were starting to brown, because you need to let them sit on the cookie sheet for a couple of minutes before removing them, so they don’t break apart. This achieves your golden brown bottom.
OH MY GOODNESS!! these cookies are TO DIE FOR!! It is very important that you whip the out of the butter….turn on the mixer, and walk away….let it whip for like 20 minutes…add the rest of the ingredients, and whip it some more… After they are baked….they really do MELT in your mouth….MMMMMMM….by far, the BEST shortbread I have ever made!
Excellent!!! I have always wanted to make whipped shortbread and these were great. I ate it warm and it did NOT crumble like some of the reviews said. Here’s what I did: WHIP the butter a lot on high. Then beat the other ingredients in on high for several minutes – it should be a whipped white color – almost like a ‘coolwhip’ type look. I added a little extra sugar for added sweetness (about 1/8 cup more). I put hershey kisses in the center of some, green candied cheries in others and I left some plain! ENJOY!! Yum.
I wish I could give more than 5 stars. This was by far my favorite of all the cookies we made this year. I topped them with a tiny amount of icing and Christmas sprinkles, just to make them prettier. One thing I learned while making them is: the batches I left in the oven a minute longer were a lot less likely to fall apart. The first batch I made, about half of them crumbled apart while removing them from the cookie sheet, but after that, I just added a minute to the baking time and it seemed to solve that problem. I will be making these bad boys EVERY year!
1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch