Whipped Shortbread Cookies

Serves 45
facebook.com

Directions

  1. 1Whip the butter at maximum speed for approximately 10 minutes, scraping down the sides of the bowl as needed, until it is light and fluffy.
  2. 2Whip the butter at maximum speed for approximately 10 minutes, scraping down the sides of the bowl as needed, until it is light and fluffy.
  3. 3Whip the butter at maximum speed for approximately 10 minutes, scraping down the sides of the bowl as needed, until it is light and fluffy.
  4. 4Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  5. 5Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  6. 6Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  7. 7Mix until the perfect shortbread dough forms.
  8. 8Mix until the perfect shortbread dough forms.
  9. 9Mix until the perfect shortbread dough forms.
  10. 10Use a small cookie scoop to portion the dough onto a cookie sheet.
  11. 11Use a small cookie scoop to portion the dough onto a cookie sheet.
  12. 12Use a small cookie scoop to portion the dough onto a cookie sheet.
  13. 13Gently flatten each cookie with a fork dusted with flour or icing sugar.
  14. 14Gently flatten each cookie with a fork dusted with flour or icing sugar.
  15. 15Gently flatten each cookie with a fork dusted with flour or icing sugar.
  16. 16Place half of a maraschino cherry on top of each shortbread cookie.
  17. 17Place half of a maraschino cherry on top of each shortbread cookie.
  18. 18Place half of a maraschino cherry on top of each shortbread cookie.
  19. 19Bake in the oven at 375 degrees for 12 to 15 minutes.
  20. 20Bake in the oven at 375 degrees for 12 to 15 minutes.
  21. 21Bake in the oven at 375 degrees for 12 to 15 minutes.
  22. 22Remove from the oven and transfer to a wire cooling rack.
  23. 23Remove from the oven and transfer to a wire cooling rack.
  24. 24Remove from the oven and transfer to a wire cooling rack.
  25. 25Drizzle with a little milk chocolate.
  26. 26Drizzle with a little milk chocolate.
  27. 27Drizzle with a little milk chocolate.

Ingredients

  • 2 cups butter
  • 2 cups butter
  • 2 cups butter
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 1 cup icing sugar
  • 1 cup icing sugar
  • 1 cup icing sugar
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1 jar maraschino cherry
  • 1 jar maraschino cherry
  • 1 jar maraschino cherry
  • milk chocolate
  • milk chocolate
  • milk chocolate

Equipment

stand mixerhand mixerpaddle attachmentsmall cookie scoopforkcookie sheetovenwire cooling rack

Tips

  • Whip the butter for close to 10 minutes until light and fluffy.
  • You can use a hand mixer if you don't have a stand mixer.
  • Dust the fork with flour or icing sugar before flattening the cookies.
  • For a vegan option, use margarine and whip it the same way as butter.