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Whipped Shortbread Cookies

"These melt in your mouth. The secret is in the beating."
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Ingredients

35 m servings 146 cals
Original recipe yields 18 servings (3 dozen)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (180 degrees C.)
  2. Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
  3. Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
  4. Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Nutrition Facts


Per Serving: 146 calories; 10.3 g fat; 12.6 g carbohydrates; 1.2 g protein; 27 mg cholesterol; 73 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 138
  1. 161 Ratings

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Most helpful positive review

These were pretty good. However, my dad is a pastry chef and said that the amount of butter in them is way too much. The taste of butter was a little too pronounced. He said that as a general ru...

Most helpful critical review

Well I had high hopes for these cookies! The instructions were super easy and the dough when mixed was so yummy and fluffy! I made them exactly as directed (using salted butter - might try uns...

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These were pretty good. However, my dad is a pastry chef and said that the amount of butter in them is way too much. The taste of butter was a little too pronounced. He said that as a general ru...

These really are light and melt-in-your-mouth good. I first beat the softened (salted) butter in my electric stand mixer; then beat the dough for the 10 minutes called for. Shortbread is high ...

Easy and delicious. For Christmas we omitted the cherries, dipped edge in chocolate and then in crushed candy cane !

Mine turned out GREAT! I think the key is making sure they are mixed for at least 10 minutes. I used my KitchenAid mixer and let them mix on medium for about 12 minutes (I also whipped the butte...

Well I had high hopes for these cookies! The instructions were super easy and the dough when mixed was so yummy and fluffy! I made them exactly as directed (using salted butter - might try uns...

Awesome cookie recipe. Only hint I'd give is to use UNSALTED butter, it keeps the dough together and adds to it's light texture.

These came out beautifully. I substituted 4 oz. cream cheese for 1/2 of the butter, but otherwise followed the recipe. They were perfect.

So based on the reviews I read, I also modified the recipe to reflect the previous review, saying 2 C flour to 1 C butter... I also decided to add a bit of the juice from the cherries for extra...

after many years of cooking and baking,this was my first real disapointment. I followed the recipe to the letter and they are so fragile I can't get them off the cookie sheet.Must be some kind o...