Ingredients for Whipped Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Icing Sugar
- 2 1/2 cups all-purpose flour
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How to Make Whipped Shortbread Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes using an electric mixer).
- Beat in the vanilla extract.
- Gradually add the flour, mixing on low speed until just combined. Do not overmix.
- Using electric beaters, beat the dough on high speed for a full 10 minutes – this is crucial for the light and airy texture!
- Drop rounded teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye to avoid burning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with slivers of red or green candied cherries (pressed gently onto the dough before baking) for a festive touch, or enjoy them plain!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
24g
Carbs
2g
