Whipped Shortbread Cookies are a delightful treat, perfect for the holiday season or any time you crave something light, buttery, and sweet. Here’s an expanded version of the recipe you provided:
Ingredients
- Unsalted Butter: 1 cup (room temperature)
- Powdered Sugar: ½ cup (also known as confectioners’ sugar, for a smooth texture)
- All-Purpose Flour: 1 ½ cups (for structure)
- Cornstarch: ¼ cup (makes the cookies tender)
- Salt: ¼ teaspoon (balances the sweetness)
- Vanilla Extract: 1 teaspoon (for flavor)
- Sprinkles: For decoration (choose festive colors or designs)
Instructions
- Preparation:
- Preheat your oven to 300°F (150°C). This lower temperature helps the cookies to bake evenly without browning too quickly.
- Line your cookie sheets with parchment paper or silicone baking mats. This prevents sticking and ensures easy removal of cookies after baking.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and powdered sugar together. Use an electric mixer on medium speed for at least 5 minutes. This step is crucial; it makes the cookies light and airy. The mixture should become very fluffy, almost like whipped cream, and pale in color.
- Incorporate Dry Ingredients:
- Gently mix in the flour, cornstarch, and salt into the butter mixture. Add these gradually to avoid clumping and ensure even mixing.
- Stir in the vanilla extract for a nice aroma and flavor.
- Forming Cookies:
- Lightly dust your hands with cornstarch to prevent the dough from sticking.
- Take small amounts of dough (about 2 teaspoons to 1 tablespoon in size) and roll them into balls.
- Place the dough balls on the prepared cookie sheets, ensuring enough space between them for slight spreading.
- Decorating:
- Gently press down the top of each cookie using a fork. Dip the fork in cornstarch between presses to prevent sticking.
- Sprinkle the tops of the cookies with your choice of decorative sprinkles.
- Baking:
- Bake in the preheated oven for about 10-15 minutes. Watch for the tops to look set but not browned; these cookies should remain light in color.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips and Variations
- Butter: Make sure your butter is at room temperature for easy creaming.
- Flavorings: Experiment with other extracts like almond or lemon for a twist.
- Decorations: Use colored sugar, chocolate chips, or a cherry half for different looks.
Enjoy these light, crumbly, and delicious Whipped Shortbread Cookies, a perfect accompaniment to your holiday festivities or a cozy evening at home! 🎄🍪
Print
Whipped Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Cuisson au Four
- Cuisine: American
Description
Cherry Almond Whipped Shortbread Cookies are soft, buttery, and full of festive flavor. These delicate cookies, made with maraschino cherries and almond extract, melt in your mouth and make a delightful addition to any holiday dessert table.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 24 maraschino cherries, well-drained and patted dry
Instructions
-
Preheat Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
-
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer for about 3 minutes, until light and fluffy.
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Add Flavoring and Dry Ingredients: Add vanilla extract, almond extract, flour, cornstarch, and salt to the butter mixture. Mix on low speed until just combined, forming a soft dough.
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Form the Cookies: Dust your hands with a bit of cornstarch to handle the dough more easily. Scoop about 1 1/2 tablespoons of dough and roll into balls. Place each ball onto the prepared baking sheet, spacing about 2 inches apart.
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Flatten and Add Cherries: Use the bottom of a glass (dusted with cornstarch to prevent sticking) to gently flatten each cookie slightly. Press one maraschino cherry into the center of each cookie, pushing down so the cherry is nestled within the dough.
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Bake: Bake for 14-16 minutes, or until the edges are set but not browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.