Festive Whipped Shortbread Recipe
Every year, just before Christmas, my Canadian born friend Heather delivers a small tin of cookies to our house. Luckily, the tag on the tin has my name on it, so I am the one who gets to open it. Inside the tin there are always two kinds of cookies: cute and delicious Gingerbread Men, and the following to-die-for Whipped Shortbread Cookies. My family thinks the tin contains only yummy gingerbread men.
Last year, after devouring all of the Whipped Shortbread Cookies as is my usual practice, it occurred to me that I ought to get the recipe from Heather so I can share these light and ethereal treats with my family. Heather graciously gave me her recipe, which is one that has gone through several generations of her family.
You'll love these cookies, and since the recipe makes only 36 (enough for only a small family or a few hungry people), a double batch is a very good idea.
Not only are these cookies delicious, they store well in an airtight container for several months; I doubt they’ll last that long. They are also festive looking and will be a great addition to your Christmas cookie tray.
About 3 dozen cookies
1 cup butter
1 1/2 cups flour
1/2 cup powdered sugar
Red and Green maraschino cherries, cut into pieces for garnish
Combine all ingredients in the bowl of a mixer; mix well, then turn the power up on the mixer and beat until very light and fluffy, 5-10 minutes. Using a teaspoon-sized scoop, drop the dough onto a parchment-lined baking sheet. Press a maraschino cherry piece in the middle of each cookie. Bake at 350° for 10-12 minutes or until bottoms are lightly browned.
Remove the cookies from the baking sheet to cooling racks; cool thoroughly, then store in an airtight container.
Amount Per Serving
Calories 72 Calories from Fat 47
Percent Total Calories From:
Fat 65% Protein 3% Carb. 32%
Nutrient Amount per
Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 52 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0%
Last year, after devouring all of the Whipped Shortbread Cookies as is my usual practice, it occurred to me that I ought to get the recipe from Heather so I can share these light and ethereal treats with my family. Heather graciously gave me her recipe, which is one that has gone through several generations of her family.
You'll love these cookies, and since the recipe makes only 36 (enough for only a small family or a few hungry people), a double batch is a very good idea.
Heather’s Holiday Whipped Shortbread
Not only are these cookies delicious, they store well in an airtight container for several months; I doubt they’ll last that long. They are also festive looking and will be a great addition to your Christmas cookie tray.
About 3 dozen cookies
1 cup butter
1 1/2 cups flour
1/2 cup powdered sugar
Red and Green maraschino cherries, cut into pieces for garnish
Combine all ingredients in the bowl of a mixer; mix well, then turn the power up on the mixer and beat until very light and fluffy, 5-10 minutes. Using a teaspoon-sized scoop, drop the dough onto a parchment-lined baking sheet. Press a maraschino cherry piece in the middle of each cookie. Bake at 350° for 10-12 minutes or until bottoms are lightly browned.
Remove the cookies from the baking sheet to cooling racks; cool thoroughly, then store in an airtight container.
Amount Per Serving
Calories 72 Calories from Fat 47
Percent Total Calories From:
Fat 65% Protein 3% Carb. 32%
Nutrient Amount per
Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 52 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0%
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