Whipped Shortbread Toonies

By The Canadian Living Test Kitchen

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Whipped Shortbread TooniesJust a little mouthful of tender shortbread satisfies and impresses by pure simplicity. Don't miss our variations for Lavender Shortbread, Earl Grey Shortbread, Nutty Shortbread, Sesame Seed Shortbread and Chippy Shortbread below. 3 out of5based on1 ratings. 6 user reviews.

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From left to right: Sesame Seed Shortbread, Whipped Shortbread Twoonies and Chippy Shortbread (Photography by Yvonne Duivenvoorden)

This recipe makes 90 servings

Nutritional Info
Per cookie: about	-
cal	3434 cal
pro	00 pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	6 mg6mg chol
sodium	0 mg0mg sodium
% RDI:	-
iron	11 iron
vit A	22 vit A
folate	11 folate

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Just a little mouthful of tender shortbread satisfies and impresses by pure simplicity. Don't miss our variations for Lavender Shortbread, Earl Grey Shortbread, Nutty Shortbread, Sesame Seed Shortbread and Chippy Shortbread below.

Ingredients

1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
1/2 cup superfine sugar 1/2 1/2cup cupsuperfine sugar
1 Pinch salt 1 1Pinch Pinchsalt
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1/2 cup rice flour 1/2 1/2cup cuprice flour
1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour

Preparation

Line rimless baking sheets with parchment paper or leave ungreased; set aside.

In large bowl, beat together butter, sugar and salt until fluffy and almost white. Stir in vanilla then rice flour. Stir in all-purpose flour, one-third at a time. Form into 2 flat rectangles.

Between waxed paper, roll out rectangles to generous 1/4-inch (5 mm) thickness. Cut out 1-1/2-inch (4 cm) circles; place, 1 inch (2.5 cm) apart, on prepared pans, rerolling scraps and chilling dough between cutting. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw on prepared sheets before baking.)

Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight containers and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional information :

Variations
Lavender Shortbread: Mix 2 tsp (10 mL) lightly crushed lavender into dough along with rice flour.

Cookies and Tea Shortbread: Mix 1 tsp (5 mL) crushed herbal tea, such as mango or passion fruit, or Earl Grey or green tea into dough along with rice flour.

Nutty Shortbread: Stir in 3/4 cup (150 mL) finely chopped Brazil nuts, macadamia nuts, walnut or pecan halves, toasted skinned hazelnuts or salted roasted peanuts. Dip or drizzle cookies with melted bittersweet chocolate, if desired.

Sesame Seed Shortbread: Stir 1/2 cup (125 mL) white sesame seeds into dough along with rice flour.

Chippy Shortbread: Stir in 3/4 cup (175 mL) small chips of your choice, such as chocolate or peanut butter.

Shortbread Stars, Bars, Trees, Bells, Candy Canes or Snowflakes: Choose desired shape. Yield will be affected by size of cutter.

Glazed Shortbread: Mix 3/4 cup (175 mL) icing sugar with 2 tbsp (25 mL) liquid (such as water, milk, strained lemon or orange juice, tea or coffee); brush over hot cookies.

Source : Canadian Living Magazine: December 2004