Whipped Shortbread Cookies

Serves 45
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Directions

  1. 1Whip the butter at maximum speed for close to 10 minutes.
  2. 2Whip the butter at maximum speed for close to 10 minutes.
  3. 3Whip the butter at maximum speed for close to 10 minutes.
  4. 4Scrape down the sides of the bowl during whipping.
  5. 5Scrape down the sides of the bowl during whipping.
  6. 6Scrape down the sides of the bowl during whipping.
  7. 7Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  8. 8Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  9. 9Add half a cup of cornstarch, one cup of icing sugar, and three cups of all-purpose flour to the whipped butter.
  10. 10Mix until you have the perfect shortbread dough.
  11. 11Mix until you have the perfect shortbread dough.
  12. 12Mix until you have the perfect shortbread dough.
  13. 13Scoop small portions of the dough onto a cookie sheet.
  14. 14Scoop small portions of the dough onto a cookie sheet.
  15. 15Scoop small portions of the dough onto a cookie sheet.
  16. 16Gently flatten each cookie with a fork dusted with flour or icing sugar.
  17. 17Gently flatten each cookie with a fork dusted with flour or icing sugar.
  18. 18Gently flatten each cookie with a fork dusted with flour or icing sugar.
  19. 19Place half of a maraschino cherry on top of each shortbread cookie.
  20. 20Place half of a maraschino cherry on top of each shortbread cookie.
  21. 21Place half of a maraschino cherry on top of each shortbread cookie.
  22. 22Bake in the oven at 375 degrees for 12 to 15 minutes.
  23. 23Bake in the oven at 375 degrees for 12 to 15 minutes.
  24. 24Bake in the oven at 375 degrees for 12 to 15 minutes.
  25. 25Remove cookies from the oven and transfer to a wire cooling rack.
  26. 26Remove cookies from the oven and transfer to a wire cooling rack.
  27. 27Remove cookies from the oven and transfer to a wire cooling rack.
  28. 28Drizzle a little milk chocolate over the cooled cookies.
  29. 29Drizzle a little milk chocolate over the cooled cookies.
  30. 30Drizzle a little milk chocolate over the cooled cookies.

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.
  • Scrape down the sides of the bowl while whipping butter.
  • You can use vegan-safe butter or substitute (margarine or plant-based margarine) and whip it the same way.
  • Gently flatten each cookie with a fork dusted with flour or icing sugar.
  • Top each shortbread cookie with half of a maraschino cherry.
  • Remove imperfect maraschino cherries immediately.
  • Drizzle with milk chocolate after baking.
Whipped Shortbread Cookies | Clip Recipe