I typically make the classic shortbread from Baked Explorations, but I’m not one to shy away from another shortbread recipe.

This recipe is pretty simple, and uses powdered instead of granulated sugar. That, plus the hefty amount of cornstarch in the recipe, makes for a very light cookie. Still, I think the classic version is better.

The nice thing about these, though, is that they’re a scoop and bake cookie – so no need to roll out any dough. I happened to have some passion fruit on hand, so I made up a batch of curd – because one thing better than shortbread is shortbread dipped into some sort of creamy, rich curd.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Whipped Shortbread (Baked Occasions, p. 212)
• Lilikoi Curd (Near & Far, p. 78)