WHIPPED SHORTBREAD
These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
WHIPPED SHORTBREAD COOKIES
A festive melt in your mouth cookie, and very easy to make.
Provided by William Anatooskin
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g
UNCLE BILL'S WHIPPED SHORTBREAD COOKIES
These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.
Provided by William Uncle Bill
Categories Drop Cookies
Time 32m
Yield 24-30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
- Prepare cookie sheets with parchment paper.
- Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
- Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
- Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
- Remove from oven and let cool on cookie sheet for about 5 minutes.
- Transfer onto wire racks to finish cooling.
- Store in a container with a lid and separate each layer with wax paper.
- NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
- Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
- A thumbprint in the cookie, filled with your choice of jam is very tasty.
- It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.
WHIPPED SHORTBREAD
I love shortbread and I always make a batch of this at Christmas...sometimes more as it is so easy to do and whips up real quick. These melt in your mouth!! Please do not substitute margarine for the butter..... I love how easy it is and I don't have to roll and cut! Goodness ..the old saying about a second on the lips and a...
Provided by Doreen Fish
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Roll into balls and put cookies on cool baking sheet. Flatten with a fork dipped in flour Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 1/2 minute or so or until easy to move without breaking, on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature. I use my cuisinart and just throw all the ingredients in, turn it on and it is whipped in just seconds.
- 2. Note: Dress these up by pressing a half a candied cherry in the middle, or decorate with colored sugars or sprinkles. I sprinkle colored sugar on them as soon as I put them on the cooling rack. There is till enough heat to help the sugar stick.
CATHY'S WHIPPED SHORTBREAD COOKIES
This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing.
Provided by Chef burnt toast
Categories Drop Cookies
Time 40m
Yield 120 cookies
Number Of Ingredients 5
Steps:
- Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
- Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
- Drop from a spoon or use a cookie gun to make shapes on a pan.
- Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).
Nutrition Facts : Calories 44.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 21.9, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 0.4
SUPER SHOOTER WHIPPED SHORTBREAD SPRITZ COOKIES
This recipe is reported to work well in the Proctor-Silex Super Shooter or Super Shooter Plus cookie press. It will also work with other cookie presses if the dough is refrigerated first. I lost my recipe book for the Super Shooter and found most spritz cookie recipes to be too stiff to work in my machine. I found this recipe through Google searches at www.christmas-cookies.com.
Provided by Some1sGrandma
Categories Dessert
Time 55m
Yield 4 cups of batter
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cream together butter, powdered sugar, vanilla and salt.
- Gradually add cornstarch and flour.
- Whip with an electric mixer until fluffy.
- Place dough into a cookie press and press cookies out onto a COOL baking sheet.
- Decorate with candies, or candied cherries if desired.
- Bake 12-15 minutes.
- Let cool for 2 minutes on baking sheet.
- Then remove to wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 1335.7, Fat 93, SaturatedFat 58.5, Cholesterol 244, Sodium 696.2, Carbohydrate 116.2, Fiber 2.7, Sugar 29.8, Protein 10.7
SCOTTISH WHIPPED SHORTBREAD
I've searched high and low for a shortbread cookie recipe that melts in your mouth. When I was buying a package of Gay Lea butter one day, I found a recipe at the back of the carton. My long search was completed...I have found my recipe.
Provided by Sparkle 1874
Categories Drop Cookies
Time 25m
Yield 24-36 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C).
- Line cookie sheat with parchment paper if possible.
- Cream butter.
- Sift together icing sugar, cornstarch, and flour.
- Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
- Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
- May decorate with small pieces of green or red cherries or colour sprinkles.
- Bake at 350°F (180°C) or 15-20 minutes.
- Stores well in covered tin.
Nutrition Facts : Calories 222.6, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 135.7, Carbohydrate 19.4, Fiber 0.5, Sugar 5, Protein 1.8
WHIPPED SHORTBREAD
Another family favourite, these delightful cookies really do melt in your mouth. Serving them in a red basket with xmas cellophane is a creative way to serve these. Use any garnish on these cookies that your guests will enjoy. You can eat these like candy!
Provided by Luvfood
Categories Drop Cookies
Time 40m
Yield 90-95 shortbreads
Number Of Ingredients 5
Steps:
- In a large bowl, cream the butter.
- Add dry ingredients.
- Whip for 10-12 minutes; batter will be shiny, and form peaks.
- Fold in chopped glace cherries. Or garnish with a topping of your choice.
- Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
- Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
- Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
- Watch them carefully they can burn quickly.
- When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
- Allow them to cool on the rack for 15 minutes or more. If they are NOT cool they will crumble more easily and won't set properly.
- My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
- ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.
WHIPPED HEAVENLY SHORTBREAD COOKIES BY FREDA
These Cookies Melt in your Mouth. Tip; You can Drizzle a white glaze over these & add a Cherry on top of each for a Festive Buttery Holiday Cookie Platter treat. Note: No Egg & No Milk in this recipe, is not an error.
Provided by FREDA GABLE
Categories Other Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Preheat Oven @ 325 degrees. Note: (do not grease Cookie sheets) WHIP butter Until Light & Fluffy. Add Flavoring, Whip well
- 2. Add Pdr Sugar, Cornstarch, Flour & Salt, Mixing Completely
- 3. Fill your Cookie Press, &, or Drop by teaspoons on to Ungreased Cookie Sheet. (Optional) Cherries, Nuts, & Sprinkles can be added Now, then baked.
- 4. Bake @ 325 Degrees for 8-10 Minutes. ( Do not let these Brown)
SCOTTISH WHIPPED SHORTBREAD COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Quick & Easy
Yield 6 dozen
Number Of Ingredients 5
Steps:
- CREAM: butter untill creamy with electic mixer SIFT: together icing sugar, cornstarch and flour ADD: dry ingredients and vanilla to creamed butter in electric mixing bowl - I add a little of dry indredients at a time BEAT: untill consistency of whipped cream DROP: from teaspoon onto greased cookie sheet BAKE: at 350' in preheated oven for 12 to 14 minutes STORE: well-in covered tin container NOTE: for a Christmas effect cookies can be sprinkled with small pieces of red and green cherries or coloured sprinkles
CRANBERRY-POACHED PEARS WITH WHIPPED CREAM AND SHORTBREAD CRUMBLES RECIPE BY TASTY
Here's what you need: apple juice, cranberry sauce, kosher salt, cinnamon stick, pears, heavy cream, granulated sugar, vanilla extract, shortbread cookies
Provided by Jordan Kenna
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
- Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
- Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
- Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
- In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
- Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 3 grams, Protein 3 grams, Sugar 58 grams
SIMPLE WHIPPED SHORTBREAD
This is an adaptation from an old Canadian Living Recipe. It is simple, a small batch, and easy to manage on a busy day. The original recipe called for Rice Flour and well as Flour, but I substituted Cornstarch just fine.
Provided by womanofmystery
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 7
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.
GLUTEN FREE WHIPPED SHORTBREAD RECIPE - (3.7/5)
Provided by á-48544
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper. 2. Place the butter and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended. 3. In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie. 4. Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly. 5. Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using. 6. Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack. Store cooled cookies in an airtight container.
UNCLE BILL'S WHIPPED SHORTBREAD COOKIES
How to make Uncle Bill's Whipped Shortbread Cookies
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
- Prepare cookie sheets with parchment paper.
- Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
- Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
- Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
- Remove from oven and let cool on cookie sheet for about 5 minutes.
- Transfer onto wire racks to finish cooling.
- Store in a container with a lid and separate each layer with wax paper.
- NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
- Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
- A thumbprint in the cookie, filled with your choice of jam is very tasty.
- It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.
KITTENCAL'S WHIPPED SHORTBREAD
These cookies only improve if made a day ahead so I highly recommend to make these cookies a day in advance, all dry ingredients must be sifted, plan ahead the dough needs to chill for 2 or more hours
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 22m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (set oven rack to second-lowest position).
- Grease a baking/cookie sheet.
- In a medium bowl cream butter with vanilla and whipping cream for about 2 minutes.
- In another bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture.
- Beat until well combined (this may take about 2 or more minutes for the dough to come together).
- Cover and refrigerate for 2 or more hours.
- Drop by semi-heaping teaspoonfuls 2-inch apart onto baking sheet.
- Bake for about 10-12 minutes or until the outside of the cookies are just slightly browned (watch closely not to over brown the edges).
- Cool completely on the baking sheet, then using a spatula remove to a rack or plate.
Nutrition Facts : Calories 75.4, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.2, Sodium 37, Carbohydrate 7.3, Fiber 0.1, Sugar 3, Protein 0.6
WHIPPED SHORTBREAD COOKIES
Make and share this Whipped Shortbread Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Drop Cookies
Time 33m
Yield 60-70 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
- Cream the butter and icing sugar until light and fluffy. Beat in the cornstarch, vanilla and flour. Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
- Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop. Place onto prepared cookie sheets about 1" apart.
- Bake for 18 - 20 minutes, or until the edges are a light golden brown. Let cool on racks before storing in cookie tins.
Nutrition Facts : Calories 89, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 54.3, Carbohydrate 7.8, Fiber 0.2, Sugar 2, Protein 0.7
WHIPPED SHORTBREAD COOKIES
This recipe comes from Markerville, Alberta. "The Markerville Creamy" owner gave this recipe to me at their Christmas Fair. I could not believe how they melted in my mouth like butter so yummy!
Provided by oilpatchjo
Categories Drop Cookies
Time 30m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 3
Steps:
- Beat butter add icing sugar and flour continue beating until light and fluffy.
- Drop by teaspoon onto cookie sheet.
- Flatten them if you want.
- Top them with chocolate chips or a marishino cherry.
- Bake at 350 for 8-10 minutes.
- Cool and serve.
Nutrition Facts : Calories 282.6, Fat 20.7, SaturatedFat 13, Cholesterol 54.2, Sodium 145.8, Carbohydrate 22.6, Fiber 0.6, Sugar 6.6, Protein 2.4
WHIPPED SHORTBREAD COOKIES
Whipped shortbread cookies are a Canadian Christmas tradition and a family classic that my grandmother gave to my mother who gave it to us (my sister and I). I remember my mother making these every year when I was growing up and It isn't Christmas in our family until we have these. Super simple and oh so tasty but they are a...
Provided by Jennifer MacKinnon
Categories Cookies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven at 350 degrees. Cream together butter, sugar and vanilla until smooth.
- 2. Add corn starch and one cup of four at a time, blend until batter is smooth.
- 3. Shape cookie dough into small uniform balls, around 1 inch or so. Place on baking sheet about 11/2 inches apart. Gently flatten with thumb or back of a fork. Sprinkle tops with decorative coloured sprinkles.
- 4. Bake for 15 minutes or until edges of cookies are beginning to turn golden brown. Cool on rack 5 minutes before removing cookies from the baking sheet.
THE BEST WHIPPED SHORTBREAD
A melt in your mouth cookie that disappears fast! I always make lots of these and store ( hide! ) in the freezer. They freeze well for over a month tightly sealed. Very pretty on a plate if you use assorted coloured cherried. You could dip half the cookie in melted chocolate for something a bit different if you want to omit the cherries.
Provided by green_sleeves
Categories Dessert
Time 40m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients.
- Using a stand mixer, cream butter and icing sugar. Add vanilla.
- Sift flour and cornstarch together and slowly add to mixing bowl.
- Mix on high speed for 10 minutes.
- Chill until slightly firm'.
- Roll into small balls, put on parchment lined baking sheets and flatten a bit with two fingers. Add half a cherry on each cookie for decoration.
- Bake at 325* for 15-20 minutes until lightly browned.
- Carefully place on cooling rack.
Nutrition Facts : Calories 89, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 43.8, Carbohydrate 7.8, Fiber 0.2, Sugar 2, Protein 0.7
WHIPPED SHORTBREAD
Fluffy, mouth watering, worth the calories. I have been cooking these cookies for about 9 years now. I bring them to christmas parties and yet to come home with any leftover. Need I say more. Hope those who try them enjoy them as much as my friends, family, and co-workers have.
Provided by mspebblesflinstone
Categories Drop Cookies
Time 50m
Yield 36 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 148.1, Fat 10.3, SaturatedFat 6.5, Cholesterol 27.1, Sodium 1.8, Carbohydrate 12.9, Fiber 0.3, Sugar 3.3, Protein 1.2
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