Whipped Shortbread Cookies

Helena McMurdo not only managed to find extra hours in the day to accommodate my last minute recipe request, she also took the time to bake a batch of the cookies and beautifully stage a photo. All for this post! Talk about a great xmas present – thanks Helena!

In our house, Christmas means lots of traditional baking: mince pies, Christmas cake and shortbread. The following recipe is one that my mother has made for years and which came to her via a family friend. If you have ever been frustrated by traditional shortbread recipes, then this is the recipe for you! These are little bites of deliciousness and the whipped method is somewhat simpler than traditional shortbread (you don’t have to worry about the mixture falling apart). That being said, it is a bit finicky and any change to measurements and oven temperature can vary the recipe greatly.

Happy Christmas to all. May you eat, drink and be merry!

Whipped Shortbread Cookies
1 cup soft unsalted butter
1/2 cup icing (confectioner’s) sugar
1/4 cup cornstarch
1 1/2 cups flour

Preheat oven to 325 F.

Place the butter in a large bowl and sift the dry ingredients over the butter. Mix on a low speed until blended.

Once blended, increase the speed to high and whip until the mixture resembles whipped cream. The mixture will start out as a fine meal, but gradually it will pull together and the lumps will start getting bigger until eventually the mixture resembles whipped cream. It can take a while for the dough to achieve the correct texture, but the results are well worth the effort!

Drop by small teaspoons onto a parchment lined baking sheet. If desired, dot with half a maraschino cherry or almond.

Bake for 20 minutes watching very carefully as the cookies can burn very quickly.

NOTE: these cookies freeze well or can be kept in cool dark place for a few weeks (if they last that long before your family finds them).