Best 8 Whipped Shortbread Recipes

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Indulge in the delightful world of whipped shortbread, a delectable Scottish treat that combines the classic buttery goodness of shortbread with a light and airy whipped texture. This irresistible confection is made with simple ingredients, including butter, sugar, flour, and a touch of salt, resulting in a melt-in-your-mouth experience. Discover three variations of this beloved cookie in this article: the classic whipped shortbread, a chocolate-dipped version for a decadent twist, and a delightful lemon-infused variation for a refreshing citrusy flavor. Each recipe provides step-by-step instructions, ensuring a perfect baking experience for both novice and experienced bakers alike. So, gather your ingredients, preheat your oven, and embark on a delightful culinary journey with whipped shortbread, a Scottish treasure that will surely tantalize your taste buds.

Here are our top 8 tried and tested recipes!

WHIPPED SHORTBREAD



Whipped Shortbread image

These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 dozen.

Number Of Ingredients 5

3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

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.

Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

WHIPPED SHORTBREAD COOKIES



Whipped Shortbread Cookies image

A festive melt in your mouth cookie, and very easy to make.

Provided by William Anatooskin

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 5

1 cup butter, softened
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ cup red maraschino cherries, quartered
¼ cup green maraschino cherries, quartered

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.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES



Uncle Bill's Whipped Shortbread Cookies image

These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.

Provided by William Uncle Bill

Categories     Drop Cookies

Time 32m

Yield 24-30 cookies

Number Of Ingredients 6

1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar or 1/2 cup powdered sugar
1 teaspoon vanilla extract (optional)
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
  • Prepare cookie sheets with parchment paper.
  • Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
  • Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
  • Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
  • Remove from oven and let cool on cookie sheet for about 5 minutes.
  • Transfer onto wire racks to finish cooling.
  • Store in a container with a lid and separate each layer with wax paper.
  • NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
  • Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
  • A thumbprint in the cookie, filled with your choice of jam is very tasty.
  • It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

WHIPPED SHORTBREAD



Whipped Shortbread image

I love shortbread and I always make a batch of this at Christmas...sometimes more as it is so easy to do and whips up real quick. These melt in your mouth!! Please do not substitute margarine for the butter..... I love how easy it is and I don't have to roll and cut! Goodness ..the old saying about a second on the lips and a...

Provided by Doreen Fish

Categories     Cookies

Number Of Ingredients 6

lb butter
1 c powdered sugar
3 c flour
1/2 c cornstarch
1 tsp vanilla
pinch salt

Steps:

  • 1. Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Roll into balls and put cookies on cool baking sheet. Flatten with a fork dipped in flour Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 1/2 minute or so or until easy to move without breaking, on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature. I use my cuisinart and just throw all the ingredients in, turn it on and it is whipped in just seconds.
  • 2. Note: Dress these up by pressing a half a candied cherry in the middle, or decorate with colored sugars or sprinkles. I sprinkle colored sugar on them as soon as I put them on the cooling rack. There is till enough heat to help the sugar stick.

CATHY'S WHIPPED SHORTBREAD COOKIES



Cathy's Whipped Shortbread Cookies image

This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing.

Provided by Chef burnt toast

Categories     Drop Cookies

Time 40m

Yield 120 cookies

Number Of Ingredients 5

1 lb butter (or margarine)
1 cup icing sugar
1/2 cup cornstarch
1 teaspoon vanilla
3 cups flour

Steps:

  • Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
  • Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
  • Drop from a spoon or use a cookie gun to make shapes on a pan.
  • Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).

Nutrition Facts : Calories 44.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 21.9, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 0.4

WHIPPED SHORTBREAD



Whipped Shortbread image

Another family favourite, these delightful cookies really do melt in your mouth. Serving them in a red basket with xmas cellophane is a creative way to serve these. Use any garnish on these cookies that your guests will enjoy. You can eat these like candy!

Provided by Luvfood

Categories     Drop Cookies

Time 40m

Yield 90-95 shortbreads

Number Of Ingredients 5

1 lb butter, softened (REAL butter,no substitutions on this!!)
1/2 cup cornstarch (1/4 cup more is optional, cookies will still melt in your mouth,less fragile if transporting)
3 cups flour
1 cup icing sugar (2 tbsp or 1/4 cup more is optional for a little or a lot more sweetness)
1/2 cup glace cherries, chopped fine

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.

SCOTTISH WHIPPED SHORTBREAD COOKIES



SCOTTISH WHIPPED SHORTBREAD COOKIES image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy

Yield 6 dozen

Number Of Ingredients 5

1 pound butter
1 cup icing sugar
1/2 cup cornstarch
3 cups all-purpose white flour
1 teaspoon vanilla (not pure)

Steps:

  • CREAM: butter untill creamy with electic mixer SIFT: together icing sugar, cornstarch and flour ADD: dry ingredients and vanilla to creamed butter in electric mixing bowl - I add a little of dry indredients at a time BEAT: untill consistency of whipped cream DROP: from teaspoon onto greased cookie sheet BAKE: at 350' in preheated oven for 12 to 14 minutes STORE: well-in covered tin container NOTE: for a Christmas effect cookies can be sprinkled with small pieces of red and green cherries or coloured sprinkles

SIMPLE WHIPPED SHORTBREAD



Simple Whipped Shortbread image

This is an adaptation from an old Canadian Living Recipe. It is simple, a small batch, and easy to manage on a busy day. The original recipe called for Rice Flour and well as Flour, but I substituted Cornstarch just fine.

Provided by womanofmystery

Categories     Dessert

Time 40m

Yield 30 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/2 cup superfine sugar or 1/2 cup icing sugar
1 pinch salt
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 cup cornstarch

Steps:

  • Line baking sheet with parchment paper.
  • Preheat oven to 275 degrees Fahrenheit.
  • In a large bowl, whip butter, sugar and salt untill fluffy.
  • Add vanilla and almond extracts.
  • Stir in flour and cornstarch a bit at a time to incorporate.
  • Form into two thick ropes, rolling on wax paper.
  • Refrigerate 30 minutes; they will be firm and easy to slice into coins.
  • Bake slices until they just begin to turn golden on the bottom.
  • I added chocolate chips to half, and they were nice too.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the shortbread will be.
  • Make sure the butter is cold before you start. This will help to create a flaky shortbread.
  • Work the dough quickly and don't overmix it. Overmixing will make the shortbread tough.
  • Chill the dough for at least 30 minutes before baking. This will help to prevent the shortbread from spreading too much in the oven.
  • Bake the shortbread in a preheated oven. This will help to ensure that the shortbread is cooked evenly.
  • Let the shortbread cool completely before you serve it. This will help to prevent the shortbread from crumbling.

Conclusion:

Whipped shortbread is a delicious and easy-to-make treat. It's perfect for any occasion, from a casual gathering to a formal party. With a few simple tips, you can make whipped shortbread that is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!

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