![]() ![]() ![]() How to freeze – Place the cookies in a freezer-friendly container or ziplock back, label and date, and store in the freezer for up to 3 months. Leftover cookies can be placed in an airtight container and store at room temperature for up to a week. ![]() Whipped shortbread cookies will last up to a week stored in an airtight container at room temperature. Chill the cookie dough balls for 15-20 minutes before baking and that should help. If your cookies spread too much – It’s probably because there wasn’t enough flour or the butter was too warm.The surface of the cookies is supposed to be light and pale in color. How to tell when shortbread is done – As soon as the edges are lightly golden, remove the cookies from the oven and let cool on the baking sheet.Scrape the bowl as needed – Make sure to scrape down the sides and bottom of the bowl at least once or twice, especially if you are using a stand mixer, so all of the butter gets evenly aerated.It should be able to hold its shape and still firm enough that if you press your finger into it, the impression is clean. Softened butter should still be cool, but malleable. It also might cause the cookies to spread too much in the oven. Properly softened butter – If your butter is too soft or warm, it will not be able to retain the air incorporated during the creaming process and the cookies won’t have that airy texture that whipped shortbreads are known for.Top with sprinkles if desired and bake in a 300F oven for 12-15 minutes or until the edges are lightly golden.Dip the tines of a small fork in powdered sugar and use to flatten the cookie dough slightly. Lightly dust your hands with powdered sugar and roll the dough into 1″ balls (about a tablespoon each).Give a few final stirs by hand to gather the dough. Stir in the flour on low speed until just combined.Add in the vanilla extract if using and beat for another minute. Using an electric mixer or stand mixer with the paddle attachment, beat the butter and powdered sugar for about 3 minutes until light and fluffy.(the ingredient amounts are listed in the printable recipe card further below) They really are perfect for gifting.” – Monica How to make whipped shortbread cookies: They are buttery but not too rich and not too sweet which I like. “What I love about this recipe is that these cookies are tender but not so fragile that they break easily when you transport them. It’s always requested! Thanks for the recipe!!!” – Donna I’ve made it now a dozen times for every family gathering and holiday party. “Wow, these cookies just crumble and totally melt in your mouth! You can’t stop at just one. The vanilla and sprinkles are something I like to add, but they were not part of the original recipe, so it’s completely optional. This one-bowl recipe also only has 4 simple steps that take no time to make. This recipe is just butter, powdered sugar, and flour. These 3 simple ingredients put together in the right ratio transform into the most tender and buttery little cookies you’ll ever eat. I can’t remember exactly how many pounds of butter I went through that year, but it was a lot. And for that holiday season, instead of buying Christmas gifts for all my clients, I made a plate of these whipped shortbread cookies for every single one of my customers. I still have the original email he gave me with the recipe courtesy of his wife. They literally just crumble and melt in your mouth. I was amazed by how light and delicate the cookies were, yet rich and buttery at the same time. I was working as a sales rep for a chemical company and the Lab Manager, Robin LeSage, had brought in these wonderful cookies to share with the office. The first time I had whipped shortbread cookies was during the holidays at my very first job out of University. These whipped shortbread cookies are rich and buttery and melt in your mouth with every bite. Just 3 ingredients and 15 minutes are all it takes to make these light and tender cookies that everyone will remember you for. ![]()
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