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