After trying these Scottish Whipped Shortbreads years ago at a friend's party, my mother promptly fell in love and snagged the recipe.  Now a family favourite that she makes every holiday season, I thought I'd help her out this year and make a batch (plus I was craving shortbread).

It's a super simple recipe.  Here's what you do:

1 lb softened butter
1 cup icing sugar
1/2 cup cornstarch
3 cups flour
1 tsp vanilla extract
red and green cherries, cut in half

First you need to cream the butter.  Do this by cutting the butter into small pieces and place them in a mixing bowl and add a bit of sugar.  Use a beater at a low setting to mix the butter and sugar until no clumps remain.  Then increase the beater speed and continue to beat and slowly add sugar until it is fluffy and soft.

Next sift together icing sugar, cornstarch and flour.  Add to creamed butter and beat until your consistency resembles whipped cream. 


Roll the dough into little balls - we suggest using a teaspoon to keep the cookie size consistent.  Place a half cherry on top of each cookie.


Bake for 15-20 minutes at 350F (180C).  You want to take them out of the oven just as they start getting brown.  Allow a few minutes to cool and enjoy.


What's your favourite holiday cookie?