Whipped Shortbread Cookies-3 ways

    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! 

    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.

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
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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! 
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   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! 
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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!