The Best Whipped Shortbread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
• Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Sift all dry ingredients.
• Using a stand mixer, cream butter and icing sugar. Add vanilla.
• Sift flour and cornstarch together and slowly add to mixing bowl.
• Mix on high speed for 10 minutes.
• Chill until slightly firm'.
• Roll into small balls, put on parchment lined baking sheets and flatten a bit with two fingers. Add half a cherry on each cookie for decoration.
• Bake at 325* for 15-20 minutes until lightly browned.
• Carefully place on cooling rack.

Steps:

• In a large bowl, cream the butter.
• Add dry ingredients.
• Whip for 10-12 minutes; batter will be shiny, and form peaks.
• Fold in chopped glace cherries. Or garnish with a topping of your choice.
• Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
• Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
• Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
• Watch them carefully they can burn quickly.
• When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
• Allow them to cool on the rack for 15 minutes or more. If they are NOT cool they will crumble more easily and won't set properly.
• My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
• ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.