Whipped Shortbread

These melt in your mouth! The secret is in the beating

Whipped Shortbread
Whipped Shortbread
  1. 1 cup butter (do not use margarine)
  2. 1/2 cup icing sugar (powdered sugar)
  3. 1 1/2 cups flour
  1. 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.
  1. This recipe doubles well
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  1. Actually, I used margarine and it worked. I have a vegan child and even used Earth Balance/coconut oil combo and this tried and true recipe still worked. Add some vanilla or almond extract for extra fun!

    • Hi Britt, we’ve all been there – it’s disheartening when a tried and true recipe doesn’t work out! Here are a few suggestions for better results, that you may or may not have already considered. It’s possible that your oven is running hot and the butter spreads out too quickly. You can double check the accuracy of your oven using an inexpensive oven thermometer. Were the cookies baked on the middle oven rack? The bottom of the oven is hotter. Cool baking sheets between batches. Double check the measuring of the flour. Wishing you better results next time!

    • Hi Carolin, yes you can use a cookie press with this recipe, however you will get better results if you chill the pressed cookies for about 10 minutes before you bake them. This will help the shape to hold better. Enjoy!

    • Hi Myrna, for best flavor, the cookies can keep for 5 days at room temperature, and up to 2 months in the freezer. Enjoy!

  2. hi, why are there so many different recipes and amounts being used on the net? also temperatures vary? Some say 1/2 c butter, some say 1c butter, more flour, less flour, I am getting super confused, thanks, going to try this recipe and will let you know,

  3. I ‘whipped’ these and once baked – they just fell apart – still tasted great. What speed should the mixer be at for best results

    • Hi Becky, sometimes whipped shortbread can be tricky. The dough is mixed at high speed. You might want to try chilling the dough before baking so it holds the shape better. Wishing you success on the next batch!

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