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Whipped Shortbread Cookies

SUBMITTED BY: William Anatooskin      PHOTO BY: wesley703

"A festive melt in your mouth cookie, and very easy to make."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 3 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter, softened
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup red maraschino cherries, quartered
  • 1/4 cup green maraschino cherries, quartered

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2005 by kathleen
I have found that there are 2 secrets to this recipe that have to be followed or disaster strikes as so many have noted. First, it has to be BUTTER... and nothing but butter. Margarine cannot be substituted for butter. :) The second is the beating time. Personally I abide by the following method: Beat butter by itself for 5 mins. Add icing sugar and beat another 5 mins. add flour in 3 equal portions (1/2 C at a time) beating for 2 minutes after additions 1 & 2 and then 10 mins after the last addition. So thats 14 more minutes than this author says but thats what works for me every time! As well I bake at 300F for 5-7 mins. These are absolutely fabulous cookies... they usually never make it to the serving plate! Yummy!

34 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by Michael F. Lowery
I make shortbread frequently, and I will say that these cookies are definitely -not- shortbread cookies. They taste like shortbread, but the butter to flour ratio leans on the butter side, they act much more like a drop cookie than a shortbread. If you're planning to make festive prints or patterns with your press or cutters, try a different recipe. They are a good, no fuss alternative to traditional shortbread. My experience with the procedure: The dough forms crumbles at the beginning like shortbread. The color lightens and it becomes more "fluid" when enough air has been introduced. Just keep whipping, you'll be hard pressed to hurt them. Slow/stop your mixer every minute or so and scrape down the bowl with a spatula to make sure the air-introduction is relatively uniform. When it's done, it will be about the consistency of a nice buttercream frosting. You can get fancy with your piping tools instead of cutters or a press. Shortbread cookies, in my experience, are always a little delicate. I've made big ones before and you always get a few breaks, but there are generally enough people around the house to dispose of them. Someone mentioned the "puffy" cookies in the picture. I think those are either a different recipe, or the person who made them tweaked this recipe by added flour to bring the ratio closer to traditional shortbread (generally 3-4 cups flour per cup of butter). I don't think this recipe cannot produce cookies like that.

16 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2005 by glittergirl94
After reading all the other ratings and some trial and error, I finally succeeded! The cookies are great! I whipped the butter on high speed in my kithcen aid seperatly first. Then I slowly added the dry ingredients and whipped them again on high speed. I don't think it's possible to over whip them... The first batch I cooked for 10 minutes(after reading the reviews) but the cookies just fell apart. So I cooked the next batch until the edges began to turn a slight golden color. Yummy! I drizzled milk chocolate over them once they cooled. Great Recipe!

15 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 36

Amount Per Serving

Calories: 75

  • Total Fat: 5.2g
  • Cholesterol: 14mg
  • Sodium: 52mg
  • Total Carbs: 6.8g
  •     Dietary Fiber: 0.2g
  • Protein: 0.6g

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