Every year, just before Christmas, my friend Heather delivers a small tin of cookies to our house. Luckily, the tag on the tin has my name on it, so I am the one who gets to open it. Inside the tin there are always two kinds of cookies: cute and delicious Gingerbread Men and the following to-die-for Whipped Shortbread Cookies. My family thinks the tin contains only gingerbread men.
Last year, after devouring all of the Whipped Shortbread Cookies as is my usual practice, it occurred to me that I ought to get the recipe from Heather so I could share these light and ethereal treats with my family. Heather graciously gave me her recipe, and since it calls for only four ingredients and is very fast and easy, I thought I’d share it with all of you. Oh, by the way, a double batch is a very good idea!
Heather’s Holiday Whipped Shortbread
Not only are these cookies delicious, they store well in an airtight container for several months; I doubt they’ll last that long. They are also festive looking and will be a great addition to your Christmas cookie tray.
About 3 dozen cookies
1 cup butter
1 1/2 cups flour
1/2 cup powdered sugar
Red and Green maraschino cherries, cut into pieces for garnish
Combine all ingredients in the bowl of a mixer; mix well, then turn the power up on the mixer and beat until very light and fluffy, 5-10 minutes. Using a teaspoon-sized scoop, drop the dough onto a parchment-lined baking sheet. Press a maraschino cherry piece in the middle of each cookie. Bake at 350° for 10-12 minutes or until bottoms are lightly browned.
Remove the cookies from the baking sheet to cooling racks; cool thoroughly, then store in an airtight container.
Amount Per Serving
Calories 72 Calories from Fat 47
Percent Total Calories From:
Fat 65% Protein 3% Carb. 32%
Nutrient Amount per
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 52 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0%