Whipped Shortbread

I don’t come from a family of bakers. There are no fond memories of my grandmother in an apron slaving over fruit cakes or ginger bread houses, or of my Mom whipping up fresh baked pies or loaves of bread. This is not to say that there was NEVER baking but it’s just not something our family is known for.

Don’t worry though. I wasn’t completely deprived of baked deliciousness as a child. My Mom did have a few family favourites to whip up each Christmas and when I eventually took over the holiday baking I kept a couple of those recipes close at hand. Even though our family is quite small I still find myself baking enough for an army just because…well, it’s Christmas time and that’s just what I do!

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I have added my own recipes to the collection over the years but there are some traditions that I just can’t bear to let go. You can’t have Christmas baking without shortbread! But since we are lazy bakers we don’t bother with the kinds of shortbread that require cutting or shaping…we roll with the easy-peasy Whipped Shortbread.

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Ingredients:

  • 1 pound butter, room temperature
  • 1/2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 cup icing sugar
  • 1/2 cup corn starch

Directions:

  • Preheat oven to 325 degrees.
  • In a large bowl, cream butter and vanilla with electric beater.
  • In a separate bowl, combine all dry ingredients and stir.
  • Add dry ingredients gradually to butter mixture, continuing to beat with electric beater until light and fluffy.
  • Drop by teaspoon onto ungreased baking sheet. Bake for 12 – 15 minutes (depending on your oven) until cookie bottoms are just barely brown around edges. Let cool on baking sheet 3-5 minutes then transfer to wire rack to cool completely.

Optional:  Decorations. I use dried cranberries. My Mom used maraschino cherry pieces. Red candy sprinkles melt into the cookies and turn pink. I have drizzled them with chocolate which really takes them to another level.

Makes about 3 1/2 dozen depending on the size of your cookies.

Sealed in a canister these will keep for up to 2 weeks (if they last that long!).

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Happy baking!

About 

From Victoria, British Columbia

Jaime has been blogging for 4 years. Starting out as a desk bound office worker looking to lose the weight gained sitting on her bum, and progressing to a healthy eating (and living!) enthusiast with a sweet tooth on the side. Thanks to the power of the internet Embracing Balance continues to grow and thrive each and every day, and so does her knowledge of how to remain healthy and happy without giving up the real food and comfy lifestyle she knows and loves. Blogging has generated a new passion for food photography, recipe creations, and no worries of kitchen failure. Blog readers, family and friends alike serve as guinea pigs for healthy meals and sweet treats. Don't worry! Almost everything works.

A native of Vancouver Island, Jaime spent a few years living it up on the East Coast with a very recent return to the island she calls home. She is grateful to blogging for introducing her to a fine group of like-minded food lovers and continues the search for the perfect balance between cupcakes and salads.

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7 Responses

  1. oh yum! those look delicious!

  2. Donna Hafichuk says:

    This was the recipe I have been looking for…the missing ingredient from all other whipped shortbread recipesis the cornstarch….I lost my recipe a few years ago and could not rememer it, however knew something was missing from all other recipes  I saw online…..Thank  you for sharing and Merry Christmas….

  3. Mash 9 says:

    This is the best recipe I have made for whipped shortbread, its the same my mom used. Have learned to turn on the mixer and walk away, as I don’t think you can whip this enough! And also I add 2 packages of vanilla sugar, available in the baking isle, gives it a great vanilla flavour!  And better yet,call a friend, pour a couple of coffee and Baileys, and enjoy them even more! Happy baking…

  4. Glen Edwards says:

    I made these today.   Not sure what happened, but the cookies were so fine and powdery/crumbly, that when I attempted to remove them from the pan they disintegrated.  It is not possible to pick it up in your fingers as they do not hold their shape.  I had to throw out the whole batch.  Anyone have any idea what might have gone wrong?

    • Jaime says:

      Hi Glen,
      You have to let them totally cool before trying to pick them up.  Otherwise they should work.  Did you double check your measurements, and include the corn starch?

  5. Mary says:

    These work beautifully in my cookie press for shaped shortbread! Not as sweet as my Mom’s recipe, but still delightful!

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