09 10

Sunday, 7 December 2014

Whipped Shortbread

Nothing invokes the onset of Christmas more than shortbread in our family.   I got this recipe from a work colleague when I was 18, and I've been baking shaped shortbread cookies every Christmas since then.

There are very few ingredients, but it creates and light creamy shortbread that soon becomes a favourite.

This year I decided to cut out half the calories and fat - by making the cookies mini size instead of full size cookies.

They can be easily frozen and kept that way until an hour before serving.

The ones I made this year are plain, but I've often sprinkled Christmas coloured sprinkles or coloured sugar.  Another twist is to place half of a maraschino cherry on top prior to baking.

Whipped Shortbread

Recipe by Fluudbloggler
  • 1 pound butter (salted)
  • 2 tbsp shortening
  • 1 cup icing sugar
  • 4 cups white flour
  • 1 pinch salt
Cooking Directions
  1. Cream butter and shortening together with an electric mixer.

  2. Add a quarter of the flour, a quarter of the icing sugar, and salt, then continue whipping until well incorporated.

  3. Continue alternating the flour, and sugar, whipping until completely mixed.
  4. The dough will be very thick and hard to mix.
  5. Place dough on waxed paper, and mix with hands until very smooth.
  6. Roll the dough into 4 ball.  Roll out the dough between two pieces of waxed paper, to about about 1/2" thick.
  7. Use cookie cutters and cut shapes and place on ungreased baking sheet. 
  8. Bake at 300 degrees for 20-25 minutes.
  9. Cookies will be still very pale in colour.

  10. (If you prefer a crisper, golden cookie, bake at 350 for 15 minutes.)

No comments:

Post a Comment