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Whipped Shortbread Cookies-3 ways

12/11/2013

13 Comments

 
    I am excited to share this yummy and simple recipe with you today! For starters, it is so delicious; a slightly flaky cookie, but once it hits your tongue it starts to melt. Yumm! 
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    The best part of this whipped shortbread cookie recipe is that it freezes really well, making it a must bake and have ready in the freezer cookie for the Christmas season. Nothing like having a get-together to go to, and knowing you have a really yummy treat you can bring along but not have to sweat over that day. Today, I made 3 kinds: Regular, Caramel Stuffed, and Mini Chocolate Chip.
Picture
Basic Whipped Shortbread
 
Ingredients:

  • 2 Cups butter (must be butter, no margarine allowed!), room temperature. 
  • 1 Cup icing sugar
  • 1/2 Cup cornstarch
  • 3 Cups flour
  • 1 Teaspoon vanilla

* If you have a stand mixer you'll want to use it, if not, no worries, but you will need a hand mixer. 

For the special ones I made I also needed: 

  • 12 Unwrapped caramels
  • 1/4 Cup mini chocolate chips


Method:

I've highlighted each baking method
​

  1. Preheat oven to 350 degreed F.
  2. Cream the butter really, really well on high speed!
  3. Add the vanilla and continue beating.
  4. Turn the mixer down, and add in small increments the icing sugar, cornstarch and flour. If your mixer is still on high you'll get a  cloud of white in your face and you'll regret it! 
  5. Once all ingredients are added, continue beating the mix. These are called "Whipped Shortbread" after all! It should be light and fluffily by now.
  6. To make plain cookies, simple scoop or roll out teaspoon sized balls, and place onto a cookie sheet (with parchment if you don't trust your cookie bake wares non-stickability!) once inch apart. Flatten slightly with a fork. If I am only making plain I don't flatten them.
  7. Bake the plain, 1 tsp sized cookies for 9 minutes. Let cool 5 minutes, then take off of the cookie sheet, and move to wire rack to cool completely. 
  8. The caramel stuffed cookies used about one tablespoon of dough, and I just squished the caramel into the ball I formed, then pinched the ball closed, and rolled it again.
  9. Bake caramel stuffed cookies for 13 minutes. Let cool almost completely on cookie sheet before moving to wire rack to finish cooling. 
  10. Add the mini chocolate chips to the remaining batter, and roll into less than one teaspoon sized balls. 
  11. Bake these mini-mini chocolate chip cookie balls for 8 minutes. 

    Don't cook these little darlings until they are golden all over! Well, unless you enjoy super dry, over baked cookies.....You just want a pinch of golden on the bottom, that will ensure these stay buttery and perfect! 
​
   To freeze these, simply place into an airtight container, separating each cookie type with parchment or wax paper. Then, when you need them, take out what you need and leave at room temp until thawed, and plate/box up as needed for parties or gifts! 
​
Picture
Confession-that oozing caramel one looks good, and it was good, but if the caramel cookies crack open during baking they aren't the best for freezing anymore.

     There are a lot f different add-ins you could do with these. For instance, instead of vanilla, you could add lemon juice, and grate some lemon peel into them. Or, you could stick a Toblerone triangle on top before baking. Or how about Earl Grey Whipped Shortbread? They are amaaaaazing! Don't be fooled though, these cookies are wonderful enough to stand up on their own!

      Happy Christmas baking! 
13 Comments
Sarah
12/11/2013 02:07:46 am

I loveeee whipped shortbread but didn't have the recipe!!! Thanks you a ton! Now I have it three ways!!!

Reply
Amy-Lyn
12/12/2013 08:28:29 pm

You're so very welcome! :)

Reply
Dina link
12/11/2013 08:54:31 pm

they look delicious!

Reply
Amy-Lyn
12/12/2013 08:27:55 pm

They are so very delicious!

Reply
I can't wait to try these! Found you on Pinterest. One question, what is icing sugar? Same as confectioners sugar? Thanks!
12/26/2013 08:05:14 am

Reply
NJ mom
12/26/2013 08:07:10 am

Oops, sorry about that- toddler in my lap. Let me try that again. Is icing sugar the same as confectioners sugar?

Reply
Amy-Lyn
12/26/2013 10:54:32 am

Haha, no worries! Icing sugar is the same as confectioners sugar! I hope you try these out, they are so yummy! :)

Reply
Jenette
12/15/2016 06:40:02 pm

Can I just at sprinkles to it instead of Carmel or chocolate?

Reply
Amy-Lyn
12/15/2016 06:51:33 pm

Hi there!
For sure! You can add anything you want or nothing at all!

Reply
Jody
11/18/2017 04:10:19 am

Hi, do you use salted or unsalted butter?

Reply
Amy-Lyn
11/20/2017 04:51:15 pm

I generally use salted butter, but if I have unsalted, I'll add a pinch of salt to the cookie dough as I add the dry ingredients in.

Reply
Liz
12/17/2017 11:20:16 pm

Omg absolutely amazing !! I made these tonight and they were a big hit !!

Reply
Amy-Lyn
1/5/2018 02:03:25 pm

That's awesome, Liz! Thanks for taking the time to come back and leave feedback! :)

Reply



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