Ok, I’m going to try to stay on top of things this year and actually post my Christmas cookie recipes as I make them. These are a family favourite recipe. My Nana has made them my whole life, and they are one of a chosen few cookies that it just wouldn’t be Christmas without. The best part about them though is definitely how easy they are to make. Like, SO easy to make. Throw the butter/margarine in the mixer with some sugar, beat to combine, add the flour, then just let go for a couple of minutes until the dough is nice and light.
You could just drop teaspoons of this on a cookie sheet if you wanted to, but to make it look like you are really on top of things (without being on top of anything), get yourself a cookie press. This is the one that I have, it’s middle of the road price wise. They basically range from $10 to $30, but the reviews were good on that first one (Wilton Cookie Pro Ultra II) and I’ve had no trouble with it. There are tons of different cookies you can make using them, and the press will come with lots of different shapes (Christmas Trees, Wreaths, Pumpkins, Stars, etc). They’re not that expensive, and it’ll last you for years and years. I love mine, because it makes perfect looking cookies every time and all I have to do is pull a trigger. It’s literally as easy as pumping gas.
Ok, soapbox rant over, here are the easiest, tastiest, whipped shortbread cookies you’re going to find! My Nana always makes them with this star shape, then puts a little silver candy ball in the center. That’s what I know, and being a creature of habit, that’s how they’ll stay. At least in this house. Enjoy!
- 1 lb butter (or use 1 cup butter and 1 cup margarine like Nana does), softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- ½ cup corn starch
- 3 cups flour
- Preheat your oven to 350ºF with a rack in the middle position. Line your baking sheets with parchment paper or silpat mats.
- Add the butter, sugar, and vanilla to the bowl of your stand mixer. Beat on medium speed until well combined. Add the corn starch and flour, and beat on low until combined. Turn the mixer up to medium and let beat for a couple of minutes, until the dough is light and airy.
- Use a cookie press to press out your favorite shapes, or drop by heaping teaspoon onto your baking sheets.
- Bake for 10-15 minutes, until the edges are just lightly browned. Cool completely on wire racks before eating.
I really like these cooked until the edges are golden brown, but the proper way is to to go until they are just barely colored at all. I just like that extra nutty flavour you get with the crisp brown edges.
NOTE: These will store in an airtight container in a cool place for a couple of weeks.