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Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green. Whipped shortbread cookies are light as air with a delicious buttery flavor. They melt in your mouth because they're so soft, and only require a few simple ingredients. You can cook Whipped Shortbread Cookies using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Whipped Shortbread Cookies
- It's 3 cups of butter, softened.
- It's 1 1/2 cups of confectioners sugar, sifted.
- You need 4 1/2 cups of all purpose flour.
- Prepare 1 1/2 cups of cornstarch.
- It's of toppings of your choice. I used butterscotch and cherry chips.
WHISK flour, cornstarch and salt in a bowl. BEAT butter and sugar in a large bowl using an electric mixer on medium-high until very fluffy. Add in the vanilla extract if using and beat for another minute. Stir in the flour on low speed until just combined.
Whipped Shortbread Cookies step by step
- In a large bowl, cream butter and confectioners sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended..
- Roll dough into 1 inch balls. Place 1 inch apart on ungreased baking sheets (I used parchment paper). Press lightly with a floured fork. Top with anything you want, or nothing at all..
- Bake at 300 degrees for 22 minutes or until bottoms are lightly brown. Cool for 5 minutes before removing to write racks..
When thoroughly whipped, turn mixer to low and add in add in powdered sugar, salt and flour slowly. I like tall puffy cookies, but if you prefer flatter ones, press them down slightly. Gradually add flour and cornstarch, beating until well blended. Press lightly with a floured fork. In a large bowl, cream together the butter and confectioners' sugar until light and fluffy - I recommend using a stand mixer, but a hand mixer will work just fine. (I've shared ingredient amounts and instructions in the printable recipe card below.) Shortbread is a very easy cookie to make because it requires so little ingredients.