Monday, December 14, 2009

Whipped Shortbread Cookies

"Uncle Bill's" recipe for Whipped Shortbread cookies has been sitting in my "to bake" box for ages. I found the recipe on Recipe Zaar and at the time of this posting there were 227 review of the recipe with 99% of them being positive. With all of those 5 star ratings I decided to give them a try.

The ingredient list was very basic: butter, flour, icing sugar, vanilla. And the cookie dough came together quick and easy.

They look simply scrumptious unbaked...

But honestly I was a little disappointed in the finished product. The cookies were tasty, but they were so tender and delicate that they crumbled and dissolved as soon as they touched my lips. I had no chance to bite down on the little buggers and chew. Big disappointment. To me chewing slowly and reverently is a huge part of the whole "cookie" experience.

I also wish mine had come out a little thicker. My dough was a little soft and sticky (I should have added more flour), and the cookies spread substantially during baking. They ended up big and round and flat as pancakes.

Christmas is right around the corner, so I'm going to try these cookies again. Hey, 200+ positive reviews on Recipe Zaar can't be wrong! But this time I'll add a little more flour (to give the cookie more bulk) and substitute half the icing sugar for regular granulated sugar (so they are not as delicate).

I'll let you know how it goes.


  1. Try this recipe - it's amazing

    Here it is

    1 pound of butter
    Whip for 1 hour in an electric mixer - Scrape down side every 20 minutes or so
    After the hour add
    1/3 cup corn starch
    3 cups of flour
    1 cup of icing sugar
    1 tsp vanilla

    Whip for another half hour. - scrape down sides every 10 minutes

    When done whipping, put on cookie sheet by spoonfuls (they don't have to be perfect)
    Stick a half of a maraschino cherry on top (I use red and green)
    Bake at 350 for 10-12 minutes
    Remove from Oven - do not try to move the cookies until they are completely cooled, I usually refrigerate them and then transfer to a cookie tin. They will freeze extremely well, but be careful, if warm will crumble.

  2. Thanks for the recipe, I'll give it a try!!