Simple Whipped Shortbread Recipes

Steps:

• Preheat oven to 300 degrees F (148 degrees C)
• In the bowl of a stand mixer with the paddle attachment, (or in a large bowl) cream butter and icing sugar until light and fluffy (you can use an electric hand mixer, but it's not ideal).
• Gradually add flour and cornstarch, beating on medium high speed, until well blended.
• With hands lightly dusted with additional cornstarch, roll cookie dough into 1 inch. balls (or use a small cookie scoop)
• Place 1 inch. apart on ungreased baking sheet.
• Press lightly with floured tines of a fork.
• Add nonpareils and/or cherry halves, if desired to the top of the cookies.
• Baking time: Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
• Cool for 5 minutes before moving from pans to wire racks to continue cooling. *If you try to move them too early, they will fall apart.

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
• Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

SIMPLE WHIPPED SHORTBREAD

Steps:

• Line baking sheet with parchment paper.
• Preheat oven to 275 degrees Fahrenheit.
• In a large bowl, whip butter, sugar and salt untill fluffy.
• Add vanilla and almond extracts.
• Stir in flour and cornstarch a bit at a time to incorporate.
• Form into two thick ropes, rolling on wax paper.
• Refrigerate 30 minutes; they will be firm and easy to slice into coins.
• Bake slices until they just begin to turn golden on the bottom.
• I added chocolate chips to half, and they were nice too.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

WHIPPED SHORTBREAD

Steps:

• With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
• In a seperate medium bowl, combine flour and corn starch. Add slowly to butter and icing sugar mixture. (I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible).
• Drop from teaspoon onto cookie sheet about 2 inches apart. Top cookies with jub-jubs, bar cherries, or anything really. My oldest son loves smarties on his. Imagination is up to you.
• Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
• (Because all ovens vary please start checking them at about 20-25 minutes).