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Archive for December 1st, 2011

Whipped Shortbread

This year for my Christmas Cookie Exchange I am doing a Trio of Shortbread.  Trying to find something to please everyone!   My mom would make Whipped Shortbread every year at Christmas time.  I always waited with eager anticipation to put the cherries on the cookies, because that was my job.  I’ve tweaked it along the way and here is the recipe I use.  The key to this recipe is turning it from dough into whipped dough.  Patience.

Whipped Shortbread

1 cup butter, softened
1 1/2 cups flour
1/2 cup icing sugar

Candy canes, crushed
Small candied cherries, cut in half

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 5-10 minutes. This step takes time. The dough needs time to turn from cookie dough into whipped dough. 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 or crushed candy canes 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.

Can be frozen. Makes 3-4 dozen.

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