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Whipped Shortbread Cookies

Reviewed: Dec. 28, 2012
Yet another sparkling review... I was petrified to make these because I am in Montana **HIGH ALTITUDE** and my cookies (especially store-bought dough log) always turn out like puddles because of the altitude. But I gave it a shot and instead of adding more flour to the dough right off the bat, as one could do to make cookies stand up to HA baking, I decided to make the batch as suggested and then bake a test cookie to see if the extra flour was needed. Well I rolled the dough into a little ball and made a well for some blueberry jam, baked it for 10 minutes at about 325 and it came out perfect!! With some powdered sugar on top it you really don't miss the fact that this is not a super sweet cookie. I am so happy this worked, thank you :)
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