Whipped Shortbread has always been a favourite in my home to make at Christmas time. Every year, I take the basic recipe and add something a little different to it. This year’s choice is cocoa and the result is like drinking a warm cup of hot chocolate on a cold day – all in one decadent cookie!
Chocolate Whipped Shortbread
2 cups room temperature butter
1 cup sifted icing sugar
1/3 cup sifted cornstarch
1/2 cup sifted cocoa powder
1 tsp. vanilla extract
1/2 tsp. salt
2 1/2 cups sifted unbleached flour
Preheat oven to 325 degrees.
In a stand mixer, whip each ingredient well – adding one at a time, in order, for 10 minutes.
Drop a teaspoon of dough onto parchment lined cookie sheets. Top each cookie with a chocolate chip. Bake for 20 minutes.
Cool cookies on a rack and then dust with a sprinkling of icing sugar or powdered candy cane.
Makes approximately 4 dozen cookies.