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!

    • Could it be that the butter is too soft? Many doughs benefit from a chill in the fridge before baking. Would that apply to this recipe?

    • Could it be that the butter is too soft? Many doughs benefit from a chill in the fridge before baking. Would that apply to this recipe?

    • 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!

  4. hello I have made these many times and everyone raves about the flavour! Last year they just disintigrated when I tried to take them off the cookie sheet. I’m wondering what would happen if you beat them for 5 minutes instead of 10? Do you know what effect that would have?

    • Hi LC, that’s unfortunate when baking doesn’t quite turn out. We suggest you beat the dough for the 10 minutes. Baking results can fluctuate: flour and butter can vary in their moisture level, depending on the batch and the brand. Sometimes an oven isn’t calibrated for accurate baking temperatures – this can be checked with an inexpensive oven thermometer. If the oven is running too hot, the dough will spread out too quickly. Happy baking!

    • Hi Karen, you can start with room temperature butter, but I think there might a few other things to consider. You might want to try a test and bake two or three cookies to see how they result. If the cookies still flatten, you could add 1 or 2 tbsp extra flour to the remaining dough (flour can vary in moisture level and will absorb more or less moisture from the butter). You can also refrigerate the shaped cookies for 30 minutes before baking. Happy baking!

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