Whipped Shortbread Cookies
  • 1 cup butter, softened
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  1. Preheat oven to 350F (175C).
  2. Using your KA Mixer, start with the butter first, whip for ~5min. Then add the confectionary sugar, whip for another 5min. Then add the flour in 3 portions, whipping for 5min for each portion, until light & fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. I use a pre-measured scoop that I got from WS.
  3. Bake for ~15 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
  4. CHEF'S NOTES - I like to dip mine in melted white chocolate & dip into candy sprinkles.
  5. OR you can top with red/green maraschino cherries or whole almonds.
  6. Recipe can be doubled!!
I found this recipe on allrecipes.com, while searching for cookies for XMas for my FIL, as he cannot eat chocolate due to allergies. Personally, I think this recipe should be renamed to "Melt in your mouth - A little bit of Heaven" instead, cause that's what these cookies do. These have definitely made it onto my holiday rotation.