These are such a pretty cookie for Christmas. I love the fact that you can change the taste by adding different extracts. These cookies have a vanilla taste, but almond or lemon extract would work just as well.
Since they do not take long to make, you could make a couple of batches with different flavor extracts and surprise everyone. I have seen these cherries come in the red and green color, so maybe almond extract with a green-colored cherry.
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Ingredients
- Butter unsalted room temperature
- All-purpose flour
- Cornstarch
- Powdered sugar
- Vanilla Extract
- Candied Cherries
Making Whipped Shortbread Dough
Prep
I found my favorite cherries this year already halved. But if all you can find are the whole ones, just slice them in half. You will need at least 26, but I would do a few more in case your cookies are a little smaller than mine and you come up with more cookies.
You can use a small scooper that will make 1 ½-inch cookie balls. Or you can use a teaspoon to get the amount of cookie dough you need. I prefer the small scooper mainly to keep the balls close to the same size.
Weigh or measure the powdered sugar into a small bowl and set it aside. Next, weigh or measure the flour into a bowl. Add the cornstarch to the flour and sift them together.
Mixing the Whipped Shortbread
Cube the butter into a mixer bowl and mix it until it is creamy looking. This takes a couple of minutes depending on how cold the butter is.
Now add the powdered sugar and mix on a medium-high mixer speed for 3-4 minutes.
Next, add the vanilla extract and blend it into the butter-powdered sugar mixture.
Finally, add all the sifted flour-corn starch mixture and mix until all the flour is incorporated.
Assemble and Bake
If you haven't turned on your oven, preheat to 350°F (175°C or 180°C) and grab 2 cookie sheet pans. You will add the cookie balls straight onto an unlined, ungreased sheet pan.
Time to scoop and make these cookies look pretty. Scoop out some of the cookie dough and add it to your hand. You want a nice round ball. I added 12 balls to a pan. I had 2 extra cookie balls on the second pan, since they spread only a little. So, you should have room to fit the extra 2 balls onto the pan.
I grab a small bowl and add a little flour to it. Take a fork and set it in the flour. Tap the fork to shake off the excess flour. Press the fork down so it flattens the ball a little and adds the lines of the fork across the top.
Take a half cherry and press it down on top of the cookie dough. Bake at 350°F (175°C or 180°C) for 12-14 minutes.
Once out of the oven, let them sit on the sheet pan for 5 minutes before you move them to a cooling rack. Let them cool completely, then sprinkle the cookies with powdered sugar.
Enjoy!
FAQ's
Can I add fixings and flavors?
Yes, this is the perfect way to make these cookies unique for your taste. You could add nuts or mini chocolate chips to the mix. But you can all add fixings to the top of the cookies instead of the candied cherries. Sprinkles and jimmies are a good choice. Almond extract is a flavor that will also be a hit.
Honestly, I just use a Rubbermaid container that has a lid that snaps onto the container. It is air tight and works great at a good price.
Cornstarch does not have much flavor but helps to make your cookies soft and melt in your mouth.
Other Favorite Christmas Cookies
Recipe
Ready for Christmas Whipped Shortbread Cookies Revised
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- 1 ½ cups (187.5 g) All-purpose flour
- ¼ cup (32 g) Cornstarch
- ½ cup (60 g) Powdered sugar
- 1 teaspoon (1 teaspoon) Vanilla Extract
- Candied Cherries Cut in half as many as needed
Instructions
- To start, I cut my cherries in half and set them aside. Preheat your oven to 350°F (175°C or 180°C). You also need 2 cookie sheet pans. Do not grease or line them with anything.
- Weigh or measure your flour, then add the cornstarch into a bowl. Sift them together into a bowl and set it aside. Weigh or measure the powdered sugar into another bowl.
- Add cubed butter to a mixer bowl and beat for a couple of minutes. Now add the powdered sugar to the butter and on a medium-high mixer speed mix for 3 to 5 minutes.
- Scrape the sides of the bowl and add the vanilla extract and blend until incorporated. Turn off the mixer and add the entire bowl of the sifted flour-cornstarch mixture. Mix until all the flour has been incorporated. The dough should be firm enough to roll the cookie dough into a ball. You will want to have 2 ungreased and unlined cookie sheet pans ready.
- I take a small scooper or a teaspoon and scoop out enough dough to make a 1" to 1 ½" ball. I put 12 cookie balls onto a cookie sheet. Just make them consistent whichever size you choose. I take a small bowl and add just a little flour to it and, using a fork, dip it into the flour. Tap off the excess flour and press down on each ball just enough to make fork lines and flatten the cookie ball some. The flour helps the fork from sticking. Take a half cherry and press it in the middle on top of each cookie.
- Bake at 350°F (175°C or 180°C) for 12-14 minutes. Leave them on the cookie pan for 5 minutes after pulling the cookies from the oven. They will look pale on top but just slightly golden brown on the bottom. After transferring to a cooling rack, leave them there until they have completely cooled. Then sprinkle some powdered sugar on top.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Maureen says
Can I use salted butter?
Barbara says
Hi Maureen, Of course, if that is what you have, then yes. The only reason I put unsalted in my recipes is that not all salted butter has the same amount of salt in it. This way, I can control the type and amount of salt in my cookies. Happy Holidays - Barbara
John Rhoe says
These are now on my Do For Christmas list. I have guests coming and I am sure these will fly into their months!
Barbara says
John, I am so happy these are on your Christmas list of cookies to make. Just a hint if you have not made them, after you gently move them to a cooling rack let them sit and cool before handling them. Enjoy!