These are a favorite of mine and can be a little tricky since you have to not touch them till they are set. All I wanted to do was eat them as soon as they were on the cooling rack. A BIG mistake! I learned that they need time to cool down so the butter has a chance to become solid again. This holds the cookie together and makes them melt in your mouth.
I can't believe that Thanksgiving is over and it is time to get ready for Christmas. I put up my Christmas tree yesterday and started to look over what I am going to serve at my family Christmas dinner. Not just the menu but getting tables and chairs to accommodate 15 to 18 people. I love having the grandkids here and listening to all the stories of their school year so far. The kidding that goes on between cousins is just too funny. My daughters helping in the kitchen and everyone talking at once, it is always a special time of the year.
So going through my cookie choices from my Pinterest boards I came across this Whipped shortbread and thought this would be a good choice to post on My Cookie Journeys' website.
A friend thought that maybe there was too much flour and at the time I made these cookies I was using a different weight conversion chart so I am amending the flour amount to the current chart that I am using.
Adapted from Bake Eat Repeat
Ready for Christmas Whipped Shortbread CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- 1 ½ cups (187.5 g) All-purpose flour
- ¼ cup (32 g) Corn starch
- ½ cup (60 g) Powdered sugar
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- Candied Cherries Cut in half as many as needed
- To start I cut my cherries in half and set them aside. If your oven takes a while to come up to temperature turn it on now to preheat (mine always needs about 25 min to reach the correct temperature).
- Weigh out your flour, corn starch, powered sugar and sift together into a bowl and set it aside.
- Add your butter to a stand mixer (I use a KitchenAid Stand Mixer). Beat till light and fluffy. It could take 3 or 4 minutes on medium to medium-high speed.
- Stop the mixer and scrape down the sides and just turn the mixer back on to blend in all the butter. Add vanilla extract and blend till incorporated. Turn off the mixer and add the entire bowl of the dry mixture (flour, corn starch, and powdered sugar). Turn your mixer on low so you can blend the dry into the buttercream. If you turn it on a higher speed you will end up with flour everywhere.
- After it is blended together turn the mixer on high to whip the dough till light and fluffy and it becomes just a little stiff. You need to be able to roll this into balls. You will want to have ungreased and unlined cookie pans ready.
- I take a teaspoon and scoop out enough dough to make a 1" to 1 ½" ball. I got 12 on 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. The flour helps the fork from sticking. Take a half cherry and press into the cookie middle slightly.
- Bake at 350°F for 12-14 minutes. Leave on the cookie pan for 5 minutes after pulling from the oven. They will look pale on top but just slightly golden brown on the bottom. I left mine in the oven till I just saw the bottom edge turn a little golden. After transferring to a cooling rack leave them there for at least 45 minutes if you handle them when they are still warm they will crumble. Since they are whipped they have a lot of air in them so they need to sit for a little while. I add some powdered sugar on top just to make them pretty.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.