Whipped Shortbread Toonies Whipped Shortbread Toonies

Whipped Shortbread Toonies 250 Image by: Whipped Shortbread Toonies 250 Author: Canadian Living

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.

  • Portion size 90 servings
  • Credits : Canadian Living Magazine: December 2004



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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 0 mg
  • Protein trace
  • Calories 34.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g


  • Iron 1.0
  • Folate 1.0
  • Vitamin A 2.0
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Baking & Desserts

Whipped Shortbread Toonies