Uncle Bill's Whipped Shortbread Cookies

"These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years."
 
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photo by eabeler photo by eabeler
photo by Rebecca L. photo by Rebecca L.
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by David R. photo by David R.
Ready In:
32mins
Ingredients:
6
Yields:
24-30 cookies
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ingredients

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directions

  • 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.

Questions & Replies

  1. Just mixed these and my batter is crumbly, not a smooth batter like in the video. Am i understanding that the butter is just softened and not melted? Is there any liquid? I just rolled the dough in plastic and put it in the fridge but my understanding is tgat these arent a rolled cookie. Anyone else have probs?
     
  2. Do you use salted or unsalted butter?
     
  3. Can these be frozen
     
  4. I made this recipe for the first time last Christmas, and saved it because these cookies were perfect! I'm taking this time of self isolation to organize my recipes, and could have sworn this one used to call for half margarine and half butter. Am I going crazy, or getting this mixed up with another recipe? Did the recipe change? Thanks!
     
  5. I see some of these in the picture look like they've through a cookie press..is that do able?
     
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Reviews

  1. Bill, these were just super easy to make. I had them done and cooling on my counter in no time at all. Instead of the cherries, I just used Christmas sprinkles. They are, as you said, melt in your mouth. I'll be making these again. Thanks for the recipe!
     
  2. These have got to be the easiest shortbread cookies in the universe! Besides being so easy they are a taste of Heaven, a melt in your mouth cookie. These will be a regular around here; especially on the Holiday table!
     
  3. These cookies are so delicious. As well as really tasty, they are the simplest cookies I have ever made. 10 minutes in the oven and my cookies were ready to come out. Do try!
     
  4. These are phenomenal! Whipped up a batch so quickly this morning and tried them 4 ways - Mini Hershey’s kisses, mini peanut butter chips, plain, and apricot jam. All are delectable and I will never use another shortbread recipe!!!
     
    • Review photo by Rebecca L.
  5. These are soo yummy, even DH is devouring them and he's not a big sweets or cookie person. Actually asked me if they were 'bad' for you, hehe. The only issue I had is that these were perfectly done after 9 minutes, so *definitely* keep an eye on your first batch (I did after someone else's review said they only needed 10 minutes) to get the timing right. Beautiful perfect taste-of-christmas cookies!
     
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Tweaks

  1. Awesome
     
  2. How can I print recipe
     
  3. awesome
     
  4. These were simple and the best shortbread cookie I've ever tasted. This was my first time making shortbread cookies and they turned out beautifully. I made thumb-pressed cookies with the dough and put a dollop of apricot/pineapple preserves in the center of each instead of the maraschino cherries. The jam in the center really turn a shortbread cookie, which can be hard and dry, into a soft, sweet, melt in your mouth flavor explosion. This recipe is just too good not to add it to my collection. The base is so simple that the possibilities are endless with this versatile cookie. Next time I may dip each cookie halfway in dark chocolate, use strawberry preserves instead of apricot, and maybe even put a whole pecan in the center. Come Christmas, some of these cookies will get to each of my friends and family. Thank you Uncle Bill!
     
  5. OMGGGGGHHHHH!!!!! These cookies are toooo die for. They are so light and rich. Instead of cherries ( I didn't have any), I used red and green sprinkles. This recipe is a keeper. Thanks Uncle Bill for such a delightful and scrumptous recipe. A
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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