Chocolate Whipped Shortbread

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!

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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.

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