Whipped Shortbread

Whipped Shortbread

This is my Mom’s recipe, it’s been made dozens of times, they are melt in your mouth velvety delicious and they are very easy to make. Sadly it seems we only make them once a year for Christmas.  They freeze really well in a sealed container for months at a time.

Makes: about 2 dozen cookies

Ingredients:

1 cup of unsalted butter at room temperature

1 1/2 cups of flour

1/2 cup of icing sugar

Directions:

1.  Whip all ingredients together with an electric hand held mixer for 10-12 minutes or countertop mixer with the paddle attachment for 8 minutes, until fluffy and creamed very well.  It is very important to take the time to whip the ingredients for that time period.  It is also as equally important not to over whip  the dough because it will become too warm, with too much air whipped in, so when baked, they will fall apart.  When you first start whipping up the ingredients, it may seem too dry, but don’t panic, just give it a few minutes because all of a sudden it will pull together to a very thick dough, then as you continue whipping, it will become, over time, fluffy and creamy. 

Cookie Batter not Whipped Long Enough-Still Grainy

Cookie Batter not Whipped Long Enough-Still Grainy

Perfectly Whipped-Fluffy and Creamy

Perfectly Whipped-Fluffy and Creamy

2.  Heat oven to 350°F.

3.  Drop with a tablespoon on greased or lined cookie sheets. Decorate with colored sugar sprinkles or dried fruit, if you like.

Ready for the Oven

Ready for the Oven

4.  Bake for about 15 minutes or until the bottoms are very lightly browned.  Cool before removing from trays, they are very delicate when warm and may break apart if you don’t wait for them cool completely.

Light Golden Brown, Just Out of the Oven

Light Golden Brown, Just Out of the Oven

 

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