Whipped Shortbread

Whipped Shortbread created by MummaKat

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!

Ready In:
40mins
Yields:
Units:

ingredients

  • 1 lb butter, softened (REAL butter,no substitutions on this!!)
  • 12 cup cornstarch (1/4 cup more is optional, cookies will still melt in your mouth,less fragile if transporting)
  • 3 cups flour
  • 1 cup icing sugar (2 tbsp or 1/4 cup more is optional for a little or a lot more sweetness)
  • 12 cup glace cherries, chopped fine

directions

  • 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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RECIPE MADE WITH LOVE BY

@Luvfood
Contributor
@Luvfood
Contributor
"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!"

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  1. MummaKat
    Whipped Shortbread Created by MummaKat
  2. kitteny
    These are fabulous cookies! I also had to bake them a bit longer as others have mentioned, about 15 minutes in total. I rolled them into little balls, flattened them slightly and decided to put a chocolate chip in the middle; had to laugh as I pulled them out of the oven, they all looked like little boobs! (On a side note, I bake all my cookies on parchment paper which makes life a whole lot easier to get them off the pan).
  3. Robyn_Re
    I was using a cheap mixer so it actually burned out just as all of the dough became "whipped" (about 3 minutes in). I was concerned that they wouldn't turn out right but they were still amazing! I put the cherries on top instead of mixed in with the dough. So great!
  4. tamara25ca
    These are simply incredible! SO easy to make and they melt in your mouth in an instant! The key is to whip, whip, whip! I use my stand mixer and just let it run for at LEAST 15 minutes. It seems like a long time but it really gets the air in the batter and makes them so airy and light! Such a good Christmas recipe! I've made this recipe since it was posted in 2003!!
  5. delishdish
    Love this recipe. Easy and they really do melt in your mouth. I used whole wheat flour and reduced the amount slightly. Also added tiny pieces of homemade toffee and pecan pits. A real hit!!!
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