As promised, here is my world famous (or at least in my family), Whipped Shortbread Cookie recipe! I love the texture of the Whipped Shortbread Cookies, how they just melt in your mouth (literally)! This is a very simple recipe with an impressive result. This is my brother’s favorite part of coming to my home for Christmas each year, so this post is for you Bro!
The biggest thing about making Whipped Shortbread Cookies, is to plan ahead. This means you need to take the butter out the night before, or in the morning if you plan to bake that evening. You cannot have melted butter; it will make your cookies greasy and gross!
1 cup Butter
½ cup Icing Sugar
¼ cup Cornstarch
1 ½ cup flour
Whip room temperature butter in mixer, scrape down sides of bowl. In a separate bowl, add all dry ingredients above, blend. Slowly add dry ingredients to the whipped butter, a little at a time. Once all dry ingredients are added it will look “crumby”, keep mixing! Mix on high for about 1 minute, until it has a “whipped” appearance.
Drop by rounded spoon full. I have a cookie scoop which I totally love, it is equal to one tablespoon, so that is what I used. Don’t they look like cute little scoops of ice cream! Makes 2 dozen. Bake at 325 degrees for 15 to 20 minutes (adjust for your oven). Cool on rack.
The fun part of Whipped Shortbread Cookies is that you can really decorate them any way you want. I know the traditional way your grandmother probably decorated them was with a candied green or red cherries. I personally hate those candied cherries (and also impossible to find that are peanut / tree nut free). Instead, I thought I would kick it up a notch and add my favorite ingredient, CHOCOLATE!
1 ¾ oz (50 grams) semi-sweet Bakers chocolate
2 Tablespoons butter
This really is so super simple! I like to use Baker’s Chocolate (* see below) for this. I find using chocolate chips do not harden very well or as quickly, so do not recommend. I melt in the microwave safe dish, 10 seconds at a time between stirring until smooth and glossy. About one minute.
Once your Whipped Shortbread Cookies are cooled, you can dip them in the chocolate glaze and place on parchment or wax paper to set. Finally you are done … and the reward … super scrumptious cookies! Enjoy!!
* Allergy Warnings: Okay, so not every product I use has the “nut free” symbol on it. I read everything carefully, and insure it does not contain any nuts, or may have come in contact with any nuts. Some companies are actually listing all allergens on their packaging now, which makes life so much easier. The products I used did not have any allergy warnings or listed ingredients for peanuts or tree nuts. Always read the ingredients first before using, if you are baking for someone with an allergy.
Here is what you can look forward too:
Tuesday, December 9th – Snappy, Ginger Snap Cookies!!