Whipped Shortbread Cookies

Whipped Shortbreads 2If you like melt in your mouth shortbreads, then this is the recipe for you. I know a lot of people think their shortbread recipe is light and fluffy, but I promise you – this one is the lightest and fluffiest
of them all!

I’ll tell you why – the secret is in the whipping of the dough. Many shortbread recipes are lovely but firmer, this recipe calls for you to mix the dough for over 10 minutes to make sure it is light and fluffy. After 10 minutes of whipping, that dough is filled with air and the butter is fluffed so when you take a bite, it just melts in your mouth!

These cookies are a tradition for our family at Christmas time – you won’t see a cookie tray without these on it at my house!

Whipped Shortbreads 3

Whipped Shortbread Cookies
Adapted from Best of Bridge

Ingredients:

1 cup butter

1 ½ cups flour

½ cup icing sugar

Directions:

Preheat your oven to 350 degrees. Lay out parchment paper over two
cookie sheets.

Combine all three ingredients into an electric mixer and beat on
medium speed for 10 minutes. Every few minutes, scrape down the sides.

Using a teaspoon measure, drop a heaping scoop onto a cookie sheet.
Once you’ve dropped them all, go back with slightly wetted fingers to
polish them up and round the dough balls a bit.

Place a decoration on top if you wish and bake for 7 minutes or until
the edges are just browned. (I actually take mine out before they
brown)

This recipe makes about 3 dozen small cookies.

2 Comments

on “Whipped Shortbread Cookies
2 Comments on “Whipped Shortbread Cookies
    • Hi Micheline,
      I don’t know! Was the oven opened during baking? Did you substitute any ingredients? These cookies are not particularly high and fluffy – they don’t rise an awful lot as it is, sometimes mine lower a bit, but I’ve never had them flatten out or go too thin.

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