“On the first day of Christmas, The Frilly Apron gave to me…
Whipped shortbread with red cherries.”
Sneak a few of these dainty little cookies away with a cup of tea – dainty, and buttery smooth, they just melt on your tongue. It’s so easy to just pop the little guys in your mouth – look how many of them fit into this glass bowl! This bowl is about the size of half a tennis ball – that’s how tiny these cookies are.
They’re just perfect.
This recipe is a Best of Bridge recipe for whipped shortbread. If you know anything of Best of Bridge, you’ll now how wonderful their recipes are. This one certainly holds up that reputation.
[Recipe] Whipped Shortbread
Makes about 3 dozen
1 cup butter (use real butter – margarine simply will not do!)
1/2 cup icing sugar
1 1/2 cups flour
Cream butter and sugar.
Whip for 10 minutes.
At the end of 10 minutes, the dough is snow white. It’s almost magical, and certainly beautiful.
Drop from small spoon onto cookie sheet. I used my tiniest cookie scoop, my favourite one.
Decorate with maraschino cherry pieces if you wish. They certainly make these litle dainties look bright and cheery.
Bake at 350F for 10-12 minutes, until bottoms are just golden.
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