It's hard to believe that three very basic ingredients can produce such a tasty cookie.
This is another cookie recipe that requires no egg or leavening agent of any kind yet the end product is light, buttery, not too sweet and absolutely delicious.
Of course tins of Danish butter cookies that are stacked on grocery store shelves may convince you that it's the easier route to take.
However, one taste of this whipped shortbread cookie is enough to realize that the little time and effort it takes to bake a batch is certainly worth it.
These cookies have made an appearance at holiday time for more years than I can remember. Even though the the recipe has been rewritten on a fresh new recipe card I am still holding on to the original accordion style leaflet found in a grocery aisle so many years ago.
I enjoy dressing them up as they always make a great addition to any assorted cookie tray .
Whipped Shortbread Cookies
1 3/4 cups flour
1/2 cup icing sugar (sift before measuring)
1 cup softened butter
- Sift flour and sugar together and set aside.
- Beat softened butter with mixer until light and fluffy.
- Add dry ingredients gradually on low speed until well mixed then beat at medium speed for a few seconds.
- Pipe with a pastry bag and star tip in different shapes onto an ungreased cookie sheet.
- Bake at 350 degrees F. for 15 to 18 minutes or until edges are very lightly browned.
- Let cookies rest on the cookie sheet for a few minutes before placing them on a rack to cool.
- Decorate as desired. Yield about 40 cookies.
Notes, Tips and Suggestions
- If you don't have a pastry bag, drop tablespoons of dough onto ungreased cookie sheet. These will not be as attractive as cookies that are piped but the flavour will be just as good.
- Hard variety of margarine also works well in this recipe.
- If you wish to decorate with cherries, almonds etc. place them on the cookie before baking.
- Rolling the cookies in fruit sugar after baking makes them a little fancier.
- When completely cooled, dip a part of the cookie in melted chocolate (the addition of coloured sprinkles makes for some very happy children)
- These cookies freeze very well.
- Once you are done, sit back and admire them, taste test a few just so you know that they taste as good as they look then think of a few people you can share them with.
Yum, these are certainly one of my holiday favourites. I love how they seemingly melt in your mouth while giving you complete satisfaction upon ingestion! Nothing stops you from eating 2 or 3 (or 4..... )
ReplyDeleteI am in protest with your suggestion to use a 'hard variety of margarine' for this recipe. Won't argue that butter is best when it comes to holiday baking but if one chooses margarine, let it be a healthier alternative. Olive-oil based margarine, hmmm? No trans-fat, all natural, and not that more expensive... you know you're a convert, why do you hide it so?
Hi Domenica
ReplyDeleteWondering if you could share your recipe for filling the cream horns?
Cathy
Hi Cathy,
ReplyDeleteThanks for asking.
Well the secret is out. You must have thought I slaved over a hot stove producing the delicious cream that fills those cream horns.
You will be surprised at the ingredients and how little time it takes to make.
All you need is 1 package of instant lemon flavoured Jello pudding, 1½ cups whipping cream (35%) and one cup of milk. Mix all 3 ingredients in a medium size bowl and whip away until very thick and creamy.
You won’t believe how good it is!!
Hello Elizabeth,
ReplyDeleteI'm almost positive that you have some dietitian genes in you!
Don't forget that you converted me to the olive oil based shortening just recently but this is the first I've heard of an olive oil based margarine. Been keeping secrets I see.
Please tell me more...
Domenica - You should put together a cookbook. Your writing style is very accessible and I enjoy both how you lay out the instructions and the tips that you provide.
ReplyDeleteThese cookies are perfect for someone who just had a newborn and can no longer tackle recipes with too many ingredients or steps.
Elizabeth - What a dietitian type comment! Be proud! :)
Hello Honey,
ReplyDeleteThanks for commenting, I really appreciate feedback from the readers.
Let me take this time to congratulate you on the birth of your baby girl, Ive heard all about her.
You are right,we really need those kinds of recipes that the only difficult step is to remember to remove the butter from the fridge to soften!
So, after all these years of eating your shortbread cookies I had no idea that was how they were made. Although I can't promise that I will be making them any time soon with three in the kitchen most days, I am very much looking forward to eating them soon...maybe New Years? The most I have been able to tackle these days is Instant Oatmeal and Banana Bread. Thanks for sharing and I do love the Olive Oil Alternatives as well!!!!
ReplyDeleteHello busybears,
ReplyDeleteDon't despair, I can relate since I remember having to deal with four in my kitchen a few years ago.
Oatmeal and Banana Bread is great for now as long as you are using the Banana Bread recipe posted on my blog.
As for New Years...if you're there you will get some cookies!!
All I can say is I'm soooo glad you're back! These cookies are the best. I'm even going to try to use a pastry bag for the first time, to make them prettier. Thanks for coming back.
ReplyDeleteHi Rona,
ReplyDeleteOnce you use a pastry bag you'll wonder how you ever lived without one.
I have worn out a few myself and even then I used an old one to do some caulking in my kitchen. Now that's versatility for you!!
though I suggest you use it for making cookies first:)