Whipped shortbread

Baking & Dessert
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Traditional shortbread is so easy to make and so hard to resist. Try not to eat them all right off the pan. Melt in your mouth!

Ingredients

1 pound salted butter, softened

1 cup sifted icing sugar

3 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon sea salt

Preparation

In bowl of electric mixer, beat butter with icing sugar, until light and fluffy. In another bowl, combine our, cornstarch and salt. Mix our mixture into butter until just combined. Chill dough 30 minutes.

Preheat oven to 350°F. Roll 1 tablespoon at a time into small balls. Place on parchment lined baking sheet. With fork dipped in our, press down to flatten. Bake for 8 to 10 minutes or until pale golden. Let cool completely before storing.   

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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