Whipped Shortbread
Old fashioned whipped shortbread with a maraschino cherry is classic. I have to confess that any Christmas cookie platter holding whipped shortbread will mean that I will make a hurried walk to snatch up this melt-in-your-mouth treat. <I can’t even say I’m embarrassed. First one to the cookie platter means first choice!>
Taste: This recipe is not too sweet, you can add a couple more tablespoons of sugar if you prefer
Texture: melt in your mouth, slight chalky texture due to cornstarch, feels fragile in your hand
For this week’s supper challenge’s theme of “Christmas Goodies,” I’m delighted to have the opportunity to share some of my favorite treats. Don’t forget to check out my other favorites of Chinese Coconut Buns (Gy Mei Bao) (recipe still needs some tweaking, but it will be coming soon) and Orange Cranberry Icebox Shortbread Cookies.
Whipped Shortbread
Ingredients
- 1 pound 2 cups unsalted butter, softened
- 1 cup icing/confectioner sugar
- 3 cups all purpose flour
- ½ cup cornstarch
- ½ teaspoon vanilla
- ¼ teaspoon salt
- Garnish: Red maraschino cherries halved
Instructions
- Preheat oven to 325F.
- In a large bowl, combine all ingredients except for maraschino cherries.
- Mix ingredients with electric mixer on low speed to combine ingredients for 1 minute.
- Increase speed on mixer to medium. Whip for 5-10 minutes where mixture turns white (from pale yellow of butter), doubles in size and almost looks like whipped cream because it is so aerated.
- Dip 2 spoons into cornstarch and spoon about 1.5” rounds onto parchment laid baking sheet. Alternatively, you can roll into flattened circles after adding cornstarch and/or flour to your hands to prevent sticking.
- Place maraschino cherry in the center of each cookie.
- Bake for 20-25 minutes when edges begin to brown. Cool on baking sheet.