Best The Best Whipped Shortbread Recipes
WHIPPED SHORTBREAD COOKIES
A festive melt in your mouth cookie, and very easy to make.
Provided by William Anatooskin
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
- Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g
WHIPPED SHORTBREAD
These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST WHIPPED SHORTBREAD
A melt in your mouth cookie that disappears fast! I always make lots of these and store ( hide! ) in the freezer. They freeze well for over a month tightly sealed. Very pretty on a plate if you use assorted coloured cherried. You could dip half the cookie in melted chocolate for something a bit different if you want to omit the cherries.
Provided by green_sleeves
Categories Dessert
Time 40m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients.
- Using a stand mixer, cream butter and icing sugar. Add vanilla.
- Sift flour and cornstarch together and slowly add to mixing bowl.
- Mix on high speed for 10 minutes.
- Chill until slightly firm'.
- Roll into small balls, put on parchment lined baking sheets and flatten a bit with two fingers. Add half a cherry on each cookie for decoration.
- Bake at 325* for 15-20 minutes until lightly browned.
- Carefully place on cooling rack.
Nutrition Facts : Calories 89, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 43.8, Carbohydrate 7.8, Fiber 0.2, Sugar 2, Protein 0.7
WHIPPED SHORTBREAD
Another family favourite, these delightful cookies really do melt in your mouth. Serving them in a red basket with xmas cellophane is a creative way to serve these. Use any garnish on these cookies that your guests will enjoy. You can eat these like candy!
Provided by Luvfood
Categories Drop Cookies
Time 40m
Yield 90-95 shortbreads
Number Of Ingredients 5
Steps:
- In a large bowl, cream the butter.
- Add dry ingredients.
- Whip for 10-12 minutes; batter will be shiny, and form peaks.
- Fold in chopped glace cherries. Or garnish with a topping of your choice.
- Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
- Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
- Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
- Watch them carefully they can burn quickly.
- When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
- Allow them to cool on the rack for 15 minutes or more. If they are NOT cool they will crumble more easily and won't set properly.
- My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
- ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.
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