How To Make Old Fashioned Whipped Shortbread

Ok.

We’re all in a time crunch this week. Time is ticking away, our to-do lists are out and we are desperately trying to check off something. Anything. Just one thing off that list before the next day rolls around.

If you’re not, then I don’t like you very much and you can stop reading this right now.

Ouch, that’s not very Christmas spirity of me. Let’s try again.

If you’re not trying to run around and get stuff done this week before Christmas I uh.. admire your preparedness. Your determination. Your ability to lie so easily to yourself and I’m gonna laugh at you Christmas Eve when you realize you forgot stuff  organizational skills that are far better than mine.

I thought this week I would throw a few recipes your way that are already on my site- or maybe not- to give you some easy last minute ideas.

Whipped shortbread is just the ticket!

Three ingredients.

Whip them.

Dry them in the oven.

Ta-da!

** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **

5.0 from 2 reviews
Christmas Recipes For the Last Minute Panic People: Whipped Shortbread
Author: Karlynn Johnston
Recipe type: dessert, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 24
Ingredients
  • ½ cup of butter
  • ½ cup of margarine (or all butter)
  • ½ cup of icing sugar
  • 1½ cups of flour
Instructions
  1. Whip the margarine, butter and icing sugar together well. You can use all butter for sure, don’t get me wrong, and then it is a shortbread for the purist. I like it half and half.
  2. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
  3. Start the beaters, and slowly add in the flour, until it has all been added in.
  4. Then you can proceed to let your mixer do all the work for you and whip it for about 5-6 minutes. You are wanting lighter than air shortbread here.
  5. Drop by rounded teaspoon onto a baking sheet lined with parchment paper, and add whatever you want on top.I usually just go for a piece of cherry, but sprinkles are excellent as well.
  6. The batter is perfect for cookie presses as well, I have had fantastic luck using this recipe. Just whip it about half the time to give them more density to hold the shape, otherwise they just break off in little air puff pieces.
  7. Bake them in a 250 degree oven for about half an hour, you want to dry out shortbread in essence, not bake it, thus the low temperature.

 

You can do all butter or cut it with margarine, the choice is up to you. Purists say all butter, I’ve made it with both and it’s up to you to pick your poison.

Happy Panicking!

Love,

I’m Just Pulling Your Legs, I’m Totally Done Lying Shopping Magpie

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11 comments
mewshady
mewshady

Love this recipe....I used all butter and they are perfect. Once whipped I put the dough in a ziplock freezer bag, cut the corner of the bag and piped them onto the cookie sheets this allows for perfect little gems.

Laura Scola
Laura Scola

Great, I can bake but sugar cookies are always a challenge for me..:))

Totti
Totti

Thanks for the recipe!  I used all butter, since I don't buy margarine.  However, my cookies didn't turn out so well.  They kind of melted flat on the cookie sheet.  :(  BUT, they still tasted good!

 

I'm not sure what went wrong.  The only thing I can determine is that I have to use a mixture of butter and margarine. :/  Happy Holidays!

karenn
karenn

Fabulous, amazingly easy recipe. LOVED it! And am amazed I was able to restrain myself from eating all of the delish batter raw!

Allison Flaig
Allison Flaig

I made these cookies looking for a melt in your mouth shortbread. Success! Thank you! These are fabulous. The only problem is, now I have to make my " secret recipe" for everyone!

Karlynn
Karlynn

You're welcome! I seriously can't believe how many people don't know of this recipe, it must be a Canadian Prairie classic, just like buttertarts are! Now you're a food goddess wih your secret recipe ;)

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