Whipped Shortbread Cookies
These whipped shortbread cookies are light, buttery, and melt-in-your-mouth tender, perfect for the holidays.
Equipment
- electric mixer
- baking sheets
- parchment paper
- wire rack
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup confectioners' sugar
Wet Ingredients
- 1 cup unsalted butter softened
Toppings
- 5 red maraschino cherries quartered
- 5 green maraschino cherries quartered
Instructions
Preparation
- Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Beat flour, butter, and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until very light and fluffy, about 8 to 10 minutes. The dough should look pale, soft, and airy.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Top each cookie with a red or green maraschino cherry quarter.
- Bake in the preheated oven until the bottoms are just lightly golden, 18 to 20 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container, with each layer separated by waxed paper.
Nutrition
Serving: 1cookieCalories: 75kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 37mgPotassium: 9mgSugar: 2gCalcium: 3mg
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