Description
Delightfully light and buttery, Whipped Shortbread is a classic Scottish treat made from softened butter, icing sugar, vanilla, and a tender mix of all-purpose flour and cornstarch. This recipe produces melt-in-your-mouth cookies that are crisp on the edges and tender inside, perfect for tea time or holiday celebrations. Optional glace cherries and sprinkles add a festive touch.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- ½ cup icing sugar, sifted
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp salt
Optional Toppings
- Glace cherries, halved
- Sprinkles
Instructions
- Beat the butter: Using a mixer, beat the softened unsalted butter on high speed until it becomes light and fluffy. This step incorporates air, creating the signature light texture of the shortbread.
- Add sugar and vanilla: Gradually add the sifted icing sugar and vanilla extract to the whipped butter. Beat lightly just to combine and maintain the fluffy texture without deflating the mixture.
- Incorporate dry ingredients: Slowly add the all-purpose flour, cornstarch, and salt to the butter mixture a little at a time. Mix gently until everything is well blended and the dough feels soft but pliable, avoid overmixing to keep the cookies tender.
- Shape the dough: Roll the dough into small balls about 1 inch in diameter and place them on parchment-lined baking sheets spacing them approximately 2 inches apart to allow for slight spreading.
- Add toppings: If desired, gently press halved glace cherries or sprinkle festive sprinkles onto the tops of the dough balls to add flavor and decoration.
- Bake the shortbread: Preheat your oven to 350°F (175°C). Bake the shaped cookies for 15 minutes or until the edges just begin to turn a light golden brown, which indicates they are done.
- Cool the cookies: Allow the cookies to stand on the baking sheet for about 5 minutes after removing from the oven to firm up slightly, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Make sure the butter is softened to room temperature for easy whipping.
- Sifting the icing sugar prevents lumps and ensures a smooth cookie texture.
- Be careful not to overmix once the flour is added to keep the shortbread tender.
- Optional toppings such as glace cherries and sprinkles add a decorative touch but can be omitted if preferred.
- Store the cooled shortbread in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
