Melting or Whipped Shortbread Cookies

Here we go. . . .#1.  My Christmas baking recipes won't be in any sort of order, but this is one of the first cookies that I make during the season. Why? Because I don't make these any other time - AND I make one batch at the beginning of the season and one batch in the middle.

These are melt in your mouth shortbread! As you can see from the photo they are not very attractive. My mom sometimes would make them a couple of other different ways.  You know in Canada they like their candied fruit, so to "decorate" these, my Mom would add a little piece of red or green candied cherries ontop.  You can also add a little more flour and then roll and cut these (and of course she would add a little bit of cherry on these as well!)  My brother has also put this mixture into the spritz cookie press?!?! but I have NO luck with that "machine" - plus I like the way I make these, as they are the fluffiest this way :)

2 c. butter
1 c. powdered sugar
1/2 c. cornstarch
3 c. flour

Cream butter, add sugar and beat together until creamy.  Sift flour and cornstarch, add to mixture.  Whip 'til fluffy and mixture breaks. (I whip mine for about 4-5  mins. - I know it seems like a long time but it get all the air into it to make it fluffy) Drop from tablespoon onto parchment paper.  Bake at 325 for 15-20 mins. They should be just light in color.  ENJOY♥   Makes about 48