Best Whipped Shortbread Cookies Recipes

WHIPPED SHORTBREAD COOKIES

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.

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

CATHY'S WHIPPED SHORTBREAD COOKIES

Steps:

• Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
• Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
• Drop from a spoon or use a cookie gun to make shapes on a pan.
• Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).

SUPER SHOOTER WHIPPED SHORTBREAD SPRITZ COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together butter, powdered sugar, vanilla and salt.
• Gradually add cornstarch and flour.
• Whip with an electric mixer until fluffy.
• Place dough into a cookie press and press cookies out onto a COOL baking sheet.
• Decorate with candies, or candied cherries if desired.
• Bake 12-15 minutes.
• Let cool for 2 minutes on baking sheet.
• Then remove to wire rack to cool completely.
• Store in an airtight container at room temperature.

WHIPPED HEAVENLY SHORTBREAD COOKIES BY FREDA

Steps:

• 1. Preheat Oven @ 325 degrees. Note: (do not grease Cookie sheets) WHIP butter Until Light & Fluffy. Add Flavoring, Whip well
• 2. Add Pdr Sugar, Cornstarch, Flour & Salt, Mixing Completely
• 3. Fill your Cookie Press, &, or Drop by teaspoons on to Ungreased Cookie Sheet. (Optional) Cherries, Nuts, & Sprinkles can be added Now, then baked.
• 4. Bake @ 325 Degrees for 8-10 Minutes. ( Do not let these Brown)

SCOTTISH WHIPPED SHORTBREAD COOKIES

Steps:

• CREAM: butter untill creamy with electic mixer SIFT: together icing sugar, cornstarch and flour ADD: dry ingredients and vanilla to creamed butter in electric mixing bowl - I add a little of dry indredients at a time BEAT: untill consistency of whipped cream DROP: from teaspoon onto greased cookie sheet BAKE: at 350' in preheated oven for 12 to 14 minutes STORE: well-in covered tin container NOTE: for a Christmas effect cookies can be sprinkled with small pieces of red and green cherries or coloured sprinkles

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
• Cream the butter and icing sugar until light and fluffy. Beat in the cornstarch, vanilla and flour. Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
• Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop. Place onto prepared cookie sheets about 1" apart.
• Bake for 18 - 20 minutes, or until the edges are a light golden brown. Let cool on racks before storing in cookie tins.

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

WHIPPED SHORTBREAD COOKIES

Steps:

• Beat butter add icing sugar and flour continue beating until light and fluffy.
• Drop by teaspoon onto cookie sheet.
• Flatten them if you want.
• Top them with chocolate chips or a marishino cherry.
• Bake at 350 for 8-10 minutes.
• Cool and serve.

WHIPPED SHORTBREAD COOKIES

Steps:

• 1. Preheat oven at 350 degrees. Cream together butter, sugar and vanilla until smooth.
• 2. Add corn starch and one cup of four at a time, blend until batter is smooth.
• 3. Shape cookie dough into small uniform balls, around 1 inch or so. Place on baking sheet about 11/2 inches apart. Gently flatten with thumb or back of a fork. Sprinkle tops with decorative coloured sprinkles.
• 4. Bake for 15 minutes or until edges of cookies are beginning to turn golden brown. Cool on rack 5 minutes before removing cookies from the baking sheet.

CATHY'S WHIPPED SHORTBREAD COOKIES

Steps:

• Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
• Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
• Drop from a spoon or use a cookie gun to make shapes on a pan.
• Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).