How To make Whipped Shortbread

Whipped Shortbread Cookies

Learn how to make these melt in your mouth whipped shortbread cookies! A must have in our home during the holiday's.

1 cup unsalted butter
1 1/2 cup flour
1/2 cup icing sugar
1/4 cup corn starch
green and red cherries for top

Whipped Shortbread

Whipped Shortbread | Get the FULL RECIPE:

Light and airy, whipped shortbread cookies are buttery beyond words with melt-in-your-mouth texture. The cookies are delicious plain but they look beautiful dressed up for Christmas. Vary the toppings with sprinkles, chopped nuts and crushed candies.

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Whipped Shortbread Cookies

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Whipped Shortbread Cookies Recipe

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RECIPE:

INGREDIENTS
1 cup unsalted butter softened
1/2 cup powdered sugar measured correctly*
1 1/2 cups flour measured correctly*
1/2 cup cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
Nonpareils for decorating
INSTRUCTIONS
Preheat oven to 300°F. (Yes, that’s 300 – not a typo.)
Cream the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment or hand mixer with a very large bowl. Mix it until it’s nice and light and fluffy and smooth, about 3-5 minutes, scraping the bottom and sides of the bowl during mixing. (3 minutes for a stand mixer, 5 minutes using a hand mixer.)
Add the flour, cornstarch, salt and vanilla and mix until smooth, scraping the sides and bottom of the bowl as needed.
Scoop 1 tablespoon size balls of cookie dough and roll them between your palms to form a ball. Place on cookie sheet. These don’t spread so you don’t have to space them more than 1-2” apart.
Lightly flour a fork and use the tines to press down the cookies. Top with nonpareils in your desired color.
Bake for about 20-22 minutes or until the bottoms are lightly browned. Cool slightly before removing from pans.
Store in an airtight container for up to 4 days or freeze for up to 2 months.

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Cherry Whipped Shortbread Cookies- with yoyomax12

I used to make cutout shortbread cookies and the dough is very cranky to work with. These can be made so quickly and they are melt-in-your-mouth delicious.
Christmas goodies playlist:


1 cup unsalted or salted butter (if you use salted omit the salt listed later in this recipe)
1/2 cup icing sugar
1/4 tsp vanilla or almond extract
1 1/3 cups all purpose flour
1/3 cup cornstarch
1/4 tsp salt (omit if using salted butter)
1/2 cup finely chopped glace/candied cherries

Whip the butter and icing sugar together until very light and fluffy and until the colour changes to a very light yellow. Blend in extract.
In another bowl, combine the flour, cornstarch and salt (if using).
Add the flour mixture to the butter mixture in 2 or 3 additions and stir until combined. The dough will be soft and sticky.
Stir in the chopped cherries.
Drop by tablespoonfuls on a cookie sheet covered with a silicone mat or parchment paper OR pipe onto cookie sheet using a large open star tip (if you use a small tip, the cherries will get stuck and clog the end). These don't spread much so you can crowd them.
Top each cookie with a half or a piece of cherry.
Bake at 350F for about 12 minutes until edges and bottoms are light brown. Allow to cool completely on cookie sheet before removing them.
These freeze well.
Makes about 2 dozen 2 inch cookies.
Want plain shortbread? Just omit the 1/2 cup chopped cherries.

Found in a Canadian Living Christmas Cookies magazine.



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Easy and Delicious Shortbread Cookies

My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!

Full Recipe:

Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!

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