Whipped Shortbread Cookies

These are always good. Melt in your mouth, delicate, delicious and versatile shortbread cookies that have the butter whipped instead of creamed or kneaded into the dough.

This recipe for Whipped Shortbread Cookies ran in my daily newspaper over 40 years ago as “Star tested”. I’m sure the recipe is older than that though.

Star tested meant tried and true and it is.

The most popular way to decorate a whipped shortbread is to drop it by the spoonful, you could top with a candied cherry piece, and bake.

You could also sift some powdered icing sugar over right after baking.

I have rolled them into balls, I have scooped and mounded them on a cookie sheet, I have even used a well floured cookie press.  All good.

I have added chocolate chips, I find the mini ones work best, they cause less crumbling.

A swirl of a quick buttercream frosting ensures they aren’t the last ones on the cookie tray

I have given them as gifts to teachers nurses and friends.  They go quickly at bake sales, are easy to make and very versatile.  You can make at least two versions with this one big recipe.  

You can also make half of a recipe, but while you’re doing, you might as well do.

I am showing three ways to present them here.  

That’s enough for a cookie plate!

How to Make Whipped Shortbread Cookies

Preheat the oven to 325°F (165°C)

Two large baking sheets would be handy, ungreased.  Lined with parchment if you would like.

1. Combine butter and icing sugar, blend well.  

2. Stir in the cornstarch and vanilla. 

3. Scrape the bowl down well.

Blend in cornstarch

4. Beat for at least 7 minutes. It will be light and pale.

5. Gradually beat flour in on low speed and/or stir flour in by hand.

6. Fold in the nuts or chocolate if using.  I usually use half of the batter plain to spread the icing on then fold mini chocolate chips into the other half of the batter.

7. Scoop by rounded tablespoons and drop onto the baking sheet about 2” (5cm) apart.

8. If pressing to stamp or to frost, form dough into 1” (2.5cm) balls (you will need to chill the dough) or use a scoop.  Press each cookie lightly with the floured bottom of a glass, stamp or lightly with a fork.  

Drop the shortbread batter by tablespoon

Use a scoop

9. Bake in the middle of the oven at 325°F (165°C) for 20 minutes until just golden.  Cool at least 10 minutes on the baking sheet before removing with a spatula or offset knife.

10. If dusting with icing sugar, do that now.

11. If frosting, cool completely.  Better yet, do it the next day when the cookies are less fragile.

Frosting

1. Beat butter until smooth.

2. Add the icing sugar starting on low with each addition until all is incorporated.

3. Beat in the vanilla and the cream, enough to thin the frosting then beat on high speed for a few minutes until well whipped.

4. Tint as you would like, and add sprinkles if you would like!