Whipped shortbread cookies are a delicious, melt-in-your-mouth holiday treat! This easy shortbread recipe comes together in just minutes.
What type of butter is best to use?
Use a high-quality butter with a high fat content like European-style butter. Regular unsalted butter works too but may not be quite as flavorful. Do not use margarine or vegetable oil spreads.
How long do baked whipped shortbread cookies last?
Properly stored in an airtight container at room temperature, they’ll last 5-7 days. For longer storage, freeze baked cookies up to 3 months. Thaw at room temperature before serving.
Why do the cookies puff up and then flatten while baking?
This is normal! The cornstarch helps the cookies puff while baking, but they sink back down as they cool. Resist the urge to take them out early or else they’ll remain puffy.
Can I make modifications like adding citrus zest or spices?
Absolutely! The basic shortbread dough takes well to mix-ins like orange or lemon zest, cinnamon, nutmeg, ginger, etc. Start with about 1 teaspoon of any dry spice or zest.
Why do fork marks disappear as they bake?
The marks from dipping the fork in powdered sugar will fade in the heat of the oven. If you want fork marks on the final baked cookie, use a fork dipped in granulated sugar before baking instead.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 30 cookies
Ingredients
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