Childhood memories of Whipped Shortbread always dance in my head around the holidays. These cookies are simple to make, and they melt in your mouth.
Whipped Shortbread
This year for my annual Christmas cookie exchange I am doing a Trio of Shortbread cookies. This one, Orange Nutmeg Shortbread Cookies and Cherry Walnut Shortbread Cookies. I decided to change things up this year and get creative in the kitchen!
I’ve actually made quite a few of the cookies in this blog for our annual cookie exchange. It’s nice to have friends who are willing to taste test your creations!
A Time honoured tradition
As a child whipped shortbread was a special part of every December and a favourite cookie I always looked forward to making. It was my job to carefully place the cherries in the centre of the cookies. This job was assumed by my own children when they were younger.
Memories of cooking with loved ones is sometimes all we have left to hang on to once they are gone. Find something you love to cook and create your own memories in the kitchen!
PRO TIPS:
- 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!
- It’s a fragile cookie so give the dough lots of TLC.
- It really is only 3 ingredients.
- Do not cut corners when whipping. 6 minutes is always how my mom made these cookies and that’s how I do it to.
- 300 F is the perfect temperature to bake these cookies to perfection without drying them out.
- Margarine is pure evil and incredibly bad for you. Always use butter.
Holiday treats to add to your baking list:
- Pecan and Cranberry Biscotti
- Chocolate Gingerbread Brownies
- Kringle’s Cookies
- Frozen Candy Cane Dessert
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker.
Ingredients
- 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
Instructions
- 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 6 minutes. This step takes time. The dough needs time to turn from cookie dough into whipped dough but yet not be over whipped. 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.
I grew up with the classic whipped short bread too. Yummy. Great for my daughter who is allergic to eggs.
A little small town Christmas goodie tradition!