Whipped Shortbread The Best of the Best - Vol. 1 (Page: 242) The Best of Bridge (Page: 146) Recipe of the Month - December 2003 View past Recipes of the Month These melt in your mouth! The secret is in the beating. Ingredients: 1 cup butter (do not use margarine) 1/2 cup icing sugar (powdered sugar) 1 1/2 cups flour Instructions: Cream butter and sugar. Add flour and beat for 10 minutes. Drop from small spoon onto cookie sheet. Decorate with maraschino cherry pieces if you wish. Bake at 350 F. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies. This recipe doubles well. Eagles may soar, but weasels don't get sucked into jet engines. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 12/8/2007 - Gail I have been making these since 1975 when I first moved to Calgary. i have lived many places since and these are always the first thing I bake for Christmas. Everybody loves them and always ask if I'm making them some this year. This year they will be enjoyed in Texas, where i now live, and Florida where I will be for the holidddays. I beat theem for aboyt 7 minutes now on low with an electric mixer after beating them by hand for years. They are great either way. I love the whole Best of Bridge series and have many of them down here. The first one was autographed as my husband worked with one of their husbands. 11/3/2007 - Susan This recipe was simple and results, great. The shortbread had a light texture and butter taste was not overwhelming. I rolled it into small balls, made a small hole in the middle and filled it with strawberry jam. And yes, I was a bit puzzled about the 10 minute beating time, but followed it to a T. A recipe that I will be using alot in future. 12/14/2006 - Lynne I also used this receipt to make mincemeat pies at Christmas. Dont whip the mixture quite and long only until you can mould in your hands, it should be a little like dough and mould into cup cake paper holders. Fill with mincemeat and make a small lid in your hands by flattening the mixture. Now I get asked to make pies every year 10/30/2006 - Kat You can't go wrong with these - they are as wonderful as everyone has written here. These are a staple of my Christmas baking and it is very hard to resist 'sampling' any when packing them up for gifts. They freeze well, but they will be gone before you know it. You must bake these - you won't regret it!! For something different, try drizzling chocolate over them - yum! 09/9/2006 - Heather These are my all-time favorite Christmas cookies. We make them every year and there are never leftovers! 12/8/2005 - Lynne I use this recipe everyear, but now as just cookies. If you whip the shortbread a little less and then using floured hands press into cup cake cases fill with mincemeat. Then in floured hands makes small rounds for the lids. They are to die for and I cannot keep enough made 11/24/2005 - A These are to die-for! Follow this recipe exactly, especially the beating for 10-12 minutes. I would beat more than less. 03/6/2005 - Elena This is a melt in your mouth shortbread...as the recipe states, the secret is in the whipping, so don't cut short the whipping time. This were gobbled up at Christmas!