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How To Make Old Fashioned Whipped Shortbread

close up Old Fashioned Whipped Shortbread in a white plate, some candy cane on table

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Old Fashioned Whipped Shortbread in a white plate, some candy cane on table
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!

close up Old Fashioned Whipped Shortbread in a white plate, some candy cane on table

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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How To Make Old Fashioned Whipped Shortbread

How To Make Old Fashioned Whipped Shortbread

5 from 2 votes
close up Old Fashioned Whipped Shortbread in a white plate, some candy cane on table
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Course
Dessert
Cuisine
American
Servings
3336
Author
Karlynn Johnston

Ingredients

  • 1/2 cup of butter
  • 1/2 cup of margarine or all butter
  • 1/2 cup of icing sugar
  • 1 1/2 cups of flour

Instructions

  1. Whip the margarine, butter and icing sugar together well.
  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.
  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.

Nutrition Information

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Fern says

    Hello Karylnn.

    This was the best the best whipped shortbread recipe – December 2018.. This year (December 2019) I experimented a little with this recipe. For the flour (1 1/2 C) I used 1 C
    all purpose and 1/2 C self rising flour. Used all butter.
    I have a convection oven. I use AirBake cookie sheets lined with parchment paper (dot a bit of oil on the sheet in a few places – holds the parchment paper in place). I baked them at 250 F on Convection setting for 8-9 minutes. I had 3 pans in at a time.

    They turned out beautifully. Melt in your mouth scrumptious! I live in S. Alberta so humidity (lack of it) plays a part in baking results here.

    I think it’s an excellent recipe (original and revised) for our altitude and convection baking.
    I just discovered your blog last year and refer to your recipes often. Really enjoy your humorous outlook and comments. You make me smile. Thankyou.

    Merry Christmas and happy New Year!

    • RedMtl says

      “Icing sugar” is confectioners’ sugar. The main component that makes it “icing” sugar is that it contains an anti-caking agent (such as cornstarch). “Icing sugar” is British and Canadian usage, so if you are elsewhere this might be the source of your confusion. Some places call it “confectioners” sugar. Especially in America it is also called “powdered” sugar, but note that powdered sugar does have variations. In America it is interchangeable with “icing” or “confectioners'” sugar, but in France “powdered” sugar is exceptionally finely ground white sugar without the anti-caking agent that is present in “icing” or “confectioners'” sugar. So, make sure of your recipe’s geographic origin before proceeding, especially if there is any possible chance that “powdered” sugar might be in a French recipe (from France). In this case, The Kitchen Magpie is Canadian, so indeed “icing” sugar would be what is in America called confectioners’ or powdered sugar, as they are interchangeable names in that part of the world.

  2. Maxine H. says

    I am going to make these cookies for a family gathering during the holidays, but can you tell me if the flour is All-purpose or Self-rising?

  3. Cindiz says

    I’m trying to make these right now and my dough is just power…what am I doing wrong?

  4. Kellkell says

    These are PERFECT melt-in-your mouth shortbreads! I used all butter. Question: can they be frozen?

  5. xxdanitaxx says

    I need help, im going to a cookie party this weekend, and need to make everyone a dozen cookies, so i need 11 dozen… can someone please help me adjust the recipe? 🙂

  6. mewshady says

    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.

  7. Laura Scola says

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

  8. Totti says

    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!

  9. karenn says

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

  10. Allison Flaig says

    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 says

      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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