Traditional Whipped Shortbread Recipe
This traditional whipped shortbread recipe has been a family favorite since I first discovered it as a teenager. Its so old I cannot remember where I first found it. I made this whipped shortbread recipe every year for at least 20 years, and then forgot about it in favor of rolled shortbread that I could dip in chocolate.
When I saw this old recipe card I decided to make the plain drop shortbread this year, and I am so glad I did. Don’t let the simplicity of this recipe fool you, it really makes the best melting shortbread.
These cookies are so light and fluffy, and contain no chocolate, nuts, eggs, or food colouring. A traditional Christmas recipe that is always a welcome treat on your holiday dessert trays. Surprisingly these cookies were the first treats my granddaughters took from the dessert tray, they preferred them to the other sweeter cookies.
Unlike the rolled version, this recipe is for a simple drop cookie, and so simple to make. They literally melt in your mouth.
Whipped Shortbread Ingredients
1 lb butter
1 cup icing sugar
2 tsp vanilla
1/2 cup cornstarch
3 cups flour
Preheat oven to 325 F. Line a cookie sheet with parchment paper.
Place the butter in a large bowl, and whip on high until light in colour. Scrape down the sides of the bowl.
Add the icing sugar, and whip on high for a minute. Scrape down the sides.
Add the vanilla, and whip until incorporated.
Add the cornstarch and flour. Start on low (reduces flour dust), once the flour is incorporated turn the mixer on high and let beat for at least 3 minutes until it forms a soft dough.
Note: If your dough is crumbly, add a couple extra tbsp of butter and remix. I have a habit of being generous with the way I measure (oops) so I often need to add a little more butter because I was too generous with the flour.
Spoon onto a cookie sheet with a spoon or cookie scoop. I placed a smartie in the middle of half of them, and then baked at 325 F for 15 – 20 minutes until just lightly golden. Be careful not to over bake.
Alternatively you can pipe the dough using a large pastry bag and a cupcake sized tip. It certainly is not necessary.
These cookies store very well in a sealed container. I actually prefer to make them two weeks in advance and hide them. Somehow it makes the taste stronger. You can freeze them as well in a container. You do not want to freeze them in a bag to avoid crushing.