Saturday, 5 December 2015

Whipped Shortbread Cookies

These are a traditional cookie at my house and not a year can go by without making them. These cookies are light and tender and thanks to the butter melt in your mouth. I have a cookie press that presses the dough into nice little shapes but I have also dropped by teaspoonfuls onto a baking sheet as well. I like to decorate the cookies with sparkly sprinkles. Do not substitute margarine for the butter!!


2 cup butter (do not use margarine)

1 cup icing sugar (powdered sugar)

3 cups flour


In a large bowl, beat butter with electric mixer or stand mixer for 5 minutes.

Add icing sugar and beat for 2 minutes.

Add flour, ½ cup at a time, beating and scraping sides of bowl after each addition.

Pre-heat oven to 325 degrees.

Drop dough by heaping teaspoonfuls or press through a cookie press onto ungreased cookie sheets.

If you are dropping the cookies decorate with glace or maraschino cherry halves. I like to put my cookies through a cookie press and then decorate with sparkly sprinkles.

Bake. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies.

This recipe doubles well.
Print Recipe:Whipped Shortbread

Beat butter for ten minutes. Scrape down the sides.

What a beautiful picture. Nice light fluffy butter.

Add icing sugar and beat for 2 more minutes. Then add flour 1/2 cup at a time. Beat until mixed.
This is the dough, ready for dropping or pressing.

This is a cookie press. It is easy to use. Make sure you DO NOT grease the cookie sheet or the cookies will not stick to the pan as it is coming out of the press.
Nice little Christmas tree.

Add caption

Decorate with sprinkles.

Bake in 325 degree oven until lightly browned, about ten minutes.

Remove from the oven. Cool.

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