Whipped Shortbread Cookies
Delicate and buttery whipped shortbread cookies, made with flour, sugar, and butter, and adorned with maraschino cherries. These festive treats are tender, light, and ideal for holidays or special occasions.
36 Servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsalted butter softened to room temperature
- ½ cup confectioners' sugar powdered sugar
- 5 red maraschino cherries quartered (or as needed)
- 5 green maraschino cherries quartered (or as needed)
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). No parchment or greasing is required as the cookies retain their shape and do not spread excessively.
Prepare the Dough:
- In a large mixing bowl, combine the softened unsalted butter, all-purpose flour, and confectioners’ sugar. Using an electric mixer, beat the mixture on medium to high speed for approximately 10 minutes, or until the dough appears light, fluffy, and well-incorporated. This step is critical for achieving the soft, airy texture associated with whipped shortbread.
Shape the Cookies:
- Using a spoon or small cookie scoop, drop rounded spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Garnish:
- Place one quartered maraschino cherry (red or green) gently in the center of each dough mound, pressing slightly to adhere without flattening the dough.
Bake:
- Transfer the baking sheet to the preheated oven and bake for 15 to 17 minutes, or until the bottoms of the cookies are lightly golden. The tops should remain pale.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies set properly without crumbling.
Notes
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum or guar gum for structural integrity. Avoid overbeating after the flour is added, as some gluten-free blends can become overly soft. The rest of the recipe remains unchanged.