Whipped Shortbread Cookies
Day 7 of The 12 Days of Christmas Baking series
Whipped Shortbread has always been a must have Christmas baking recipe in our family; in fact I never remember a single Christmas season without these cookies. Shortbread is the perfect accessory to your morning coffee or “tea time” snack; the best whipped shortbread is made with 100% real butter (no margarine), not too brown and will melt in your mouth. Yum! 🙂
Update November 23, 2013: Unfortunately some of the links are no longer working in the 12 days of Christmas, as this was done originally 2 years ago so there may be some missing; apologies. On the upside, I will be adding many more directly on the blog of of my favourite Christmas recipes that I know you’ll love. I have also updated the recipe to a version I use exclusively. These cookies will have a melt-in-your-mouth texture.
Tip: Only use butter with this recipe and make sure to measure ingredients correctly; it makes a big difference, if you don’t.
- 1 lb of butter (2 cups/1 block)
- 1 cup of corn starch
- 2¾ cups of all-purpose flour
- 1 cup confectioners sugar (white icing sugar)
- Glazed cherries, halved
- Whip soft butter in an electric mixer until creamy.
- Add corn starch and continue mixing until completly blended.
- Add in the icing sugar next and mix well.
- Add flour gradually and whip until all ingredients have a thick whipped texture.
- Drop 1 tsp of batter for each cookie onto an ungreased cookie sheet and place a half cherry in the middle.
- Bake in oven on 325 F. for approximately 7 minutes or until just lightly golden brown on the bottom edges of the cookies.
- Using a thin cookie metal spatula, carefully remove the cookies from the baking sheet and let cool on a rack or wax paper. These cookies break apart easily, be extra careful.
- Cool completely before storing. These cookies freeze well.
Other 12 Days of Christmas Baking recipes:
Day 1 – Candied Pecans
Day 2 – Marshmallow Confetti Cake
Day 5 – Black Bottom Cream Cheese Cupcakes
The shortbread sounds wonderful as is but I’m going to add cinnamon and allspice.
Mmmm, that sounds like a delicious spin on this traditional cookie; I’m a big fan of cinnamon anything. Let me know how it turns out.
Thank you so much Stacey for posting this recipe, was looking to try something like this, from the pictures they look so delicious.
You are very welcome. They are a staple in our family for Christmas baking; my favorite part is that they just melt in your mouth. You can decorate them however you want but I tend to stick with the traditional cherry topper. Enjoy! 🙂
These look so yummy! I am glad I stumbled across your blog. 🙂
I LOVE Shortbread – maybe wee bit too much (LOL) but now that you’ve given me “permission” to have one with my morning coffee, I’m in HUGE trouble 🙂 Yum!
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They look so good, thanks for the recipe i will try them out for Christmas
Made a while ago — is the recipe complete/correct?
They look great -but- taste like flour/cornstarch — of course, couldn’t wait until they cooled to have one.
I got 28 cookies from batch -and- baked 12 minutes.
Hi Sandy. Try this recipe again; I update to the one I use exclusively. Ingredient amounts are slightly different but it makes a difference. I assume you are using icing sugar not regular sugar? Also, you have to use butter; margarine will not work with this recipe and exact measurements are a must. Shortbread doesn’t have a lot of taste necessarily, it’s more about the texture, should be melt-in-your-mouth. I just made this recipe today and they came out perfectly. I hope this one works much better for you, apologies for the old recipe. Also, depends on your oven; you will want to watch. The cookies should take around 7 minutes but they are done when they are golden brown around the bottom. You can leave them a little longer if you like. Let me know how it goes.
Is icing sugar the same thing as confectioners sugar?
Yes it is. I’ll update that so everyone is clear. 🙂 Enjoy!
I did use… confectioner’s [powdered / icing] sugar — used butter — measured exactly — used KitchenAid stand mixer.
Noticed you… added more ingredient amounts — changed directions some — lowered oven temp — less baking time.
Will let you know when I remake with updated recipe. 🙂
We did eat those others but always had glass of milk or water nearby — LOL!
Thanks for responding so quickly — it’s a great-looking cookie! 🙂
Let me know how the new version goes. I made a note that this had been updated. Shortbread isn’t for everyone however, it is a plain flavour; it’s more about the melt-in-your-mouth texture. If you are looking for something sweeter, you should probably look at a different recipe.
what do you mean by 2 cups / 1 block of butter? i just want to make sure before i try to make these. thanks
2 cups of butter is the same as a lb. of butter, it is sold in a block or half block, so the recipe calls for a pound of butter which is a full block of butter or two cups!!
going to make these on sunday 13/11/22
Cannot wait to try- does anyone know of a similar recipe using canned almond paste? Thank you!!
Ur recipes look delicious, I’m wondering if you would be able to come up w a no sugar added bariatric friendly 12 days of christmas….I’m sure there are lots of interested people!0
You know, I have been thinking about it. My mother-in-law has diabetes controlled by diet and pills currently but was told she will be going on insulin if she cannot control her diet better. With this recent news I have been thinking about doing a sugar-free series. I will put my thinking cap on; this may be a challenge.
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