Childhood memories of Whipped Shortbread always dance in my head around the holidays.
This year for my Christmas Cookie Exchange I am doing a Trio of Shortbread (Whipped Shortbread, Orange Nutmeg Shortbread Cookies and Cherry Walnut Shortbread Cookies) in an attempt to try to find cookies to please everyone!
Growing up my mom always made Whipped Shortbread every year at Christmas time. I always waited with eager anticipation to put the cherries on the cookies, because that was my job. I’ve tweaked it along the way and here is the recipe I use. My family loves these melt in your mouth annual cookie tradition.
The key to this recipe is turning it from dough into whipped dough. This takes time so put on some music and have fun while making these cookies!
- 1 cup butter softened
- 1 1/2 cups flour
- 1/2 cup icing sugar
- Candy canes crushed
- Small candied cherries cut in half
- Christmas sprinkles
- Preheat oven to 300F (150C)
- Using low-speed of an electric mixer beat butter until creamy. Mix in flour and icing sugar until dough comes together. At medium speed beat about 5-10 minutes. This step takes time. The dough needs time to turn from cookie dough into whipped dough. Once you've reached the whipped stage they are ready to bake. Drop from spoon onto parchment lined baking sheet roughly 3 across (1-2 inches apart).
- Press either candied cherry piece, crushed candy canes or christmas sprinkles into centre of each unbaked cookie. Bake for 8-10 minutes turning & rotating half way through for even cooking until lightly golden around edges. Let cookies sit for 2 minutes on sheets, then transfer to cookie racks to let cool. Store in airtight container between layers of parchment or wax paper.