Whipped shortbread cookies are a Canadian Christmas tradition and a family classic that my grandmother gave to my mother who gave it to us (my sister and I). I remember my mother making these every year when I was growing up and It isn't Christmas in our family until we have these. Super simple and oh so tasty but they are a little crumbly so don't travel super well but they freeze well. Either way it never seems to matter in our family. I easily end up make two to three batches of them every year.
1Preheat oven at 350 degrees.
Cream together butter, sugar and vanilla until smooth.
2Add corn starch and one cup of four at a time, blend until batter is smooth.
3Shape cookie dough into small uniform balls, around 1 inch or so. Place on baking sheet about 11/2 inches apart. Gently flatten with thumb or back of a fork. Sprinkle tops with decorative coloured sprinkles.
4Bake for 15 minutes or until edges of cookies are beginning to turn golden brown. Cool on rack 5 minutes before removing cookies from the baking sheet.