Whipped Shortbread Cookies Food

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
• Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

WHIPPED SHORTBREAD

Steps:

• 1. Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Roll into balls and put cookies on cool baking sheet. Flatten with a fork dipped in flour Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 1/2 minute or so or until easy to move without breaking, on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature. I use my cuisinart and just throw all the ingredients in, turn it on and it is whipped in just seconds.
• 2. Note: Dress these up by pressing a half a candied cherry in the middle, or decorate with colored sugars or sprinkles. I sprinkle colored sugar on them as soon as I put them on the cooling rack. There is till enough heat to help the sugar stick.

WHIPPED CHRISTMAS SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy - about 3 minutes.
• Add the flour, corn starch, confectioner's sugar, and vanilla. Blend together until fully incorporated - about 2 minutes.
• Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
• Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
• Next, dip a fork into confectioner's sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so.
• Top the dough with sprinkles, candies, or nuts.
• Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.

Steps:

• Preheat oven to 300 degrees F (148 degrees C)
• In the bowl of a stand mixer with the paddle attachment, (or in a large bowl) cream butter and icing sugar until light and fluffy (you can use an electric hand mixer, but it's not ideal).
• Gradually add flour and cornstarch, beating on medium high speed, until well blended.
• With hands lightly dusted with additional cornstarch, roll cookie dough into 1 inch. balls (or use a small cookie scoop)
• Place 1 inch. apart on ungreased baking sheet.
• Press lightly with floured tines of a fork.
• Add nonpareils and/or cherry halves, if desired to the top of the cookies.
• Baking time: Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
• Cool for 5 minutes before moving from pans to wire racks to continue cooling. *If you try to move them too early, they will fall apart.

EASY WHIPPED SHORTBREAD COOKIES

Steps:

• 1. Preheat the oven to 300. Begin by creaming the butter and the icing sugar together. 2. When incorporated, add the cornstarch. Continue to mix, as mixing will add more air into the dough, making it fluffy. While you are mixing (if using a stand mixer), cut the glace cherries in half and set aside. 3. Lastly, add the flour and mix only until the flour is completely combined. In this case, you don't want to mix the flour in too long as the flour could make the cookie tough. 4. With a small ice cream scoop or two spoons, scoop the dough onto lined with parchment, cookie sheets. You shouldn't have to line them because of the butter included in the recipe, but I always like to err on the side of caution and line them anyway. 5. With the back part of a spoon, press down on the cookie, making it slightly concave. Take the half piece of the glace cherry and place into the center of the cookie, pressing slightly. **Alternative decorating: If you prefer not to use the glace cherries, simply dip a fork in icing sugar and press down on the cookie to make marks outlining the tines of the fork in the cookie. When they are done baking, you can dust them with icing sugar. See notes below. 6. Bake the cookies for 12 - 15 minutes. Keep an eye on them and take them out just before the bottoms begin to brown. This is the ideal time. if you take them out and the bottoms are slightly browned, that's totally fine. 7. Let cool completely after transferring to a cookie rack in order to set up a bit. 8. Enjoy!

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream the butter.
• Add dry ingredients.
• Whip for 10-12 minutes; batter will be shiny, and form peaks.
• Fold in chopped glace cherries. Or garnish with a topping of your choice.
• Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
• Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
• Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
• Watch them carefully they can burn quickly.
• When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
• Allow them to cool on the rack for 15 minutes or more. If they are NOT cool they will crumble more easily and won't set properly.
• My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
• ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.