Yield: 12 cookies
Orange Whipped Shortbread Cookies
Whipped shortbread cookies are so light and fluffy in texture and taste. They are a classic holiday cookie, usually flavored with vanilla or almond extract and a few holiday sprinkles added on top. However, with this light and refreshing twist of adding orange zest, these Orange Whipped Shortbreads are ready for a party any time of year.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch, plus extra for dusting hands
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
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Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl beat butter and powdered sugar for 3 minutes, until light and airy. Beat in flour, cornstarch, salt, vanilla extract, and orange zest, until well combined. Dough will be very soft.
- Dust your hands with cornstarch, then form dough into balls about 1 tablespoon in size and roll into a ball.
- Place on lined cookie sheets, leaving a little room for spreading. Cookies will not spread much as they bake. Optional: you can also press down top of each dough ball with a fork that has been dipped in cornstarch (to prevent sticking) for a flatter final cookie.
- Bake for 14-16 minutes, or until tops look just set. The cookies will not brown, but will be done. Remove from oven and allow to cool on baking sheet for 10 minutes before moving to a cookie cooling rack to finish cooling.
- Store in an airtight container for up to a week.
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Nutrition
Serving: 1 cookie, Calories: 224kcal, Carbohydrates: 20g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 51mg, Potassium: 23mg, Fiber: 0.5g, Sugar: 5g, Vitamin A: 475IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg