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Whipped Shortbread

Over the years I have finally perfect my Whipped Shortbread Recipe to the point where I think I won’t fiddle around with it anymore.

Even though I am sure that many people in the Canadian Food Experience Project are writing about shortbread, for me it’s a change of pace. Usually when someone asks me about my treasured Christmas recipe, it’s all about my Grandma’s Christmas Pudding. While that is one hundred percent a family favorite, whipped shortbread has always and I do mean always been something that my family bakes at Christmas. It seems to be something that a lot of Canadian Prairie folk make at Christmas as well.

Here’s a video we put together to show you how easy and simple this recipe is to make:


It’s never any other shortbread than whipped. Ever. This is all that graces our dessert tables at Christmas for shortbread. I have made the other kind but have no interest in making traditional again anytime soon as it’s just not the same.

Whipped Shortbread

The reason I chose to write about shortbread is because over the years I have taken our family recipe and tweaked how to make it, resulting in the best whipped shortbread my family has ever made.

  • Whipped shortbread is notoriously fragile and while using cookie presses are so much fun, when I gifted the shortbread I wanted it to stay together a bit more. After experimenting, I found that the best way to make it is using a cookie scoop. The rounded dome and thickness helps these airy bites of buttery delight stay together much better than being dropped by the teaspoonful or shapes from a cookie press.
  • Whipping it for at least 6 minutes is also mandatory; most people don’t whip it long enough and then it’s just not as airy as it should be. These cookies should literally melt in your mouth.
  • We never have used cornstarch and never will. I find it gives a weird mouth feel to it that I don’t like.
  • Baking it a low temperature is the way my family has always made it. We dry it out, like a meringue, and don’t bake it so much. Most recipes are 350 degrees but we have always baked it at 250. However over the years I have found that 275 works the best. This also helps the shortbread melt in your mouth instead of baking up a little bit harder which is what baking it at 350 is going to do.
  • Also – and purists are going to argue with me- we have always used half margarine and half butter. Always. Just like my buttertarts we have run taste tests and sampled and baked and it’s always half and half that wins the taste test. We aren’t purists, we are about taste. What’s the use having all butter and it doesn’t taste as good just to be a purist? Β Try it and see what you think, get a good tasting margarine and I bet you’ll love them. Let’s face it, it’s not like they are healthy for us anyway, the cookies may as well taste as good as possible!
  • If you use a hard margarine, it helps to keep the dome shape. Do NOT use light margarine or whipped butters or any “tub” margarine. The water content will flatten these cookies! You need the blocks of margarine.
  • You can use all butter for taste if you like, but the secret to the dome shape is the hard margarine used. All butter is absolutely amazing as well, so you choose which you prefer. I don’t guarantee the dome shape with all butter though!

Without further adieu, here is my whipped shortbread recipe!

Happy Baking everyone!




5 from 4 votes
How To Make Perfect Whipped Shortbread
Prep Time
7 mins
Cook Time
35 mins
Total Time
42 mins
How to make perfect whipped shortbread!
Course: Dessert
Cuisine: cookies
Servings: 12
Calories: 215 kcal
Author: Karlynn Johnston
  • 1/2 cup salted butter
  • 1/2 cup hard margarine
  • 1/2 cup icing sugar
  • 1 1/2 cups flour
  1. Whip the margarine, butter and icing sugar together well. You can use all butter for sure, then it is a shortbread for the purist. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.

  2. Start the mixer and slowly add in the flour, until it has all been added in. Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes. You are wanting lighter than air shortbread here. 

  3. Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet. 

  4. Top with sprinkles or a piece of Christmas cherry. 

  5. Bake them in a 275 degree oven for about 30-35 minutes; you want to dry out the shortbread in essence, not bake it, thus the low temperature. (If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won't flatten out).

Nutrition Facts
How To Make Perfect Whipped Shortbread
Amount Per Serving (12 g)
Calories 215 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 160mg 7%
Potassium 20mg 1%
Total Carbohydrates 17g 6%
Sugars 4g
Protein 1g 2%
Vitamin A 11.8%
Calcium 0.8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.






Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. I love shortbread and I tried making it once with not mug success, however I followed your recipe and everyone can’t stop eating them! Thank you for an awesome recipe!!!

      • After scrolling through upteen shortbread recipes online, I finally settled on your recipe to give it a try. They look pretty good coming out of the oven – perfectly white on top and a very light brown on the bottom. A little chocolate drizzled on the top to spice things up. They’re a gift for a friend’s birthday tomorrow. I like this girl. You’re my wingwoman tomorrow – in cookie form.

  2. The whipped shortbread cookie I’ve been looking for. Absolutely the best.

  3. Lisa Mullins Reply

    Made this recipe, following the directions. so dry I could not form balls to bake. this recipe gets a thumbs down…..

    • Lisa, the recipe calls for using a small scoop, but I’m thinking you tried to “form balls” with your hands. In that case, you may have followed the ingredients list, but you did not follow all the directions. I suggest you try this again, assiduously following ALL directions, so you can give this a thumbs up rating this time. These are melt-in-your-mouth delish! Merry Christmas πŸ™‚

  4. Dena Ferretti Reply

    Delish! Just whipped some up tonight πŸ™‚ thank you for this recipe

  5. Beverley Gauntlett Reply

    Thank you for sharing the secret of shortbread. Whipping. I love my Kitchen Aid. 👍My grandchildren and I made these as part of our Christmas baking. They melt in your mouth 🤗❤

  6. Claudia Straka Reply

    I just made these tonight instead of my usual whipped shortbread. My husband’s verdict: “These are amazing!” I have to agree.

    • The Kitchen Magpie Reply

      Awesome! Yes, most have cornstarch which I don’t like as much. This is my fave!

  7. Jerri Merle Reply

    Made those few days ago , super easy and delish … Making macaroons right now ,your recipe , but they seem kinda soft after baking … Should they be sticky and soft ?

  8. Ida Pence Waterous Reply

    I made these today oh my stars! Sooo good, I have to go out and get more butter.

    • The Kitchen Magpie Reply

      That’s fabulous Ida!! So glad that you liked them!

  9. Annabeth Boyle Reply

    I have been making shortbreads for almost 40 yrs. These are the easiest and the best. My new go to!!

  10. Karen Vancouver Island Reply

    Good Morning…snowy day here on Vancouver Island so decided to make a double batch of your shortbread…kitchen smells wonderful!!! I did it three different ways…as well as the traditional cherry on top I also made 18 thumbprint cookies (rolled cookies in ground walnuts and made indent in centre of cookie and filled with seedless raspberry jam…the remaining dough I rolled in log refrigerated for 10 mins and cut into 1/4 ” rounds which I drizzled a lemon glacé on as lemon is one of grandkids favourite flavours. So I got 18 good size each of the cherry and thumbprint and my log made 22 cookies…others may get more but no use making “dainty ” cookies for my crew!

    Have a wonderful Christmas Season

    Karen from BC

    • thekitchenmagpie Reply

      Karen Vancouver Island You too! I hope you had a lovely holiday!

  11. Wendy Collins Reply

    Melt in your mouth goodness! Made them today & loved them. This will be my go to Christmas shortbread cookie recipe from now on. Thanks Karlynn πŸ™‚

  12. I get these every Christmas, my wife makes a wonderful whipped shortbread, one year, I thought about sharing, the thought only lasted for seconds and then went away. \U0001f60e

    • The Kitchen Magpie Reply

      Phew, that was a close call. Don’t do that again! \U0001f602

  13. Kristina Craig Reply

    My little helper and I whipped up a batch this morning!

  14. How well do these freeze? I’m trying to decide if I should be making these ahead or waiting a couple weeks! 

    • thekitchenmagpie Reply

      LeslieMae They are AMAZING from frozen! They are amazing eating while frozen too lol! Make them ahead now!

  15. Cheryl Dee Digulla Reply

    These were incredible!!! So easy to make & even easier to eat! LOL Thank you!

  16. Betsy Williams Kirby Reply

    I’ve got a batch cooking right now! The batter was so yummy

    • Betsy Williams Kirby Reply

      The Kitchen Magpie they are awesome, they literally melt in your mouth

    • Betsy Williams Kirby Reply

      The Kitchen Magpie just bought 2 of your cookbooks

    • Heather Pollock Reply

      What would happen if I put a Hershey’s kiss in the middle?

    • The Kitchen Magpie Reply

      Oh I think they might melt all together in a puddle…. but try one ( out of a sheet of sprinkle ones lol)

  17. Stacey LeMoine Reply

    Best shortbreads I have ever made (apologies to my dearly departed Mother)…

  18. Around the World in 80 Cupcakes Reply

    I LOVE you use a hand mixer. That’s what this chick has. If I want to make any kind of bread/buns/pizza dough etc, I bring out the two big guns attached to my shoulders \U0001f602

  19. Melissa Lynne Biele-Bousset Reply

    Video has an error. Says corn starch instead of powdered sugar.

  20. Moira Armstrong Slater Reply

    What are they like with all butter? I was in a few stores and no one had hard margarine.

    • thekitchenmagpie Reply

      VERY delicious but they flatten out, which is fine. You can also use them in a cookie press!

  21. judyjuster Reply

    Just tried this recipe, my cookies DID NOT, look the the picture. They were much flatter (even with fridgerating the batter) and adding extra flour. The batter looked a bit wet to me, not dry like usual cookie batter. The cookies had a floury taste, not buttery and did not smell up the kitchen with baking goodness. I did follow the 6 minutes of whipping time, but I will stick to using all butter. I could taste the difference. I agree with the other post, these cookies are very fragile.

    • thekitchenmagpie Reply

      judyjuster You must have had a high moisture butter or margarine because this is the driest dough out there, there is so little moisture.

      • Perhaps! And of course I don’t even recall what brand I grabbed that first time. I am going to try again this week so I will let you know πŸ™‚

    • RobinYeatman Reply

      judyjuster I have made this recipe for years with no problems until last week.  My first mistake was using self-rising flour (it was all I had in the house so gave it a try) and the cookies tasted awful and fell apart.  The next time I made them I used unsalted butter.  They tasted better but still fell apart.  The third time, I made them like I have in the past with all purpose flour and salted butter and they came out perfectly. 

      I hope you’ll try them again.  They are soooo good.

  22. Yes,
    I will be making these! Just picked up your cookbook too!

  23. Arlene DeJong Reply

    Has to be a Canadian recipe,they don’t know shortbread here in USA..similar to mine,except we make cut outs.Ty

  24. Helen Richards Reply

    I’m making your shortbread this weekend! I loooove your cookbook! ❤

    • Helen Richards Reply

      They are in the oven right now, they puff up so beautifully in the oven and smell amazing! Thanks!

  25. Wendy Lavalley Reply

    That’s because it’s an awesome recipe Karlynn! I think it’s what introduced me to you!

  26. Judith Hilborn Ball Reply

    I have been making whipped shortbread for over 40 years……love them , they are the number one cookie at our place and make for a wonderful gift . So so easy to make and so much better to eat LOL

  27. Dawn Tiller Reply

    This recipe is the absolute best \U0001f60b!!! Nothing compares to it!!! Aunt KKimberly Marlene Perry

  28. Lisa Patchet Ferrie Reply

    So weird….about an hour ago I was thinking “I NEED to make whipped shortbread” and was going to google the recipe. Then this popped up in my newsfeed. Perfect timing! I’ve always used the Best of Bridge recipe but I’m going to try yours instead. Thanks!!

    • Karlynn Johnston Reply

      My family’s doesn’t have cornstarch, which I prefer. Does the Best of Bridge use it?

    • Lisa Patchet Ferrie Reply

      Karlynn – no, just butter, icing sugar and flour (and it specifically says NOT margarine, lol). My late mother-in-law used cornstarch though, but in a traditional shortbread recipe, not whipped.

  29. Louise Gray Reply

    I first made these in 1979
    And believe me when I say I’ve no idea how many multiples of 1000 I’ve made
    At least 200 dozen each Christmas

    • Karlynn Johnston Reply

      Oh I bet! Once you start baking them, you keep on baking every year! Then people ask for them…and you gift them…. \U0001f609

  30. Re: the whipping time, I was thinking the same so I will give that a go, as well as adding a touch more flour. Thank you!

  31. The taste of the shortbread is amazing however, for me they come out so fragile. You can barely get them to your mouth before they crumble everywhere. I am not a novice baker at all but I am sure it’s something I’m doing.

    Also despite following the directions to a “t”, mine still spread :s

    Any suggestions?

    • thekitchenmagpie Reply

      Darcie_R Hmmm. Cut your whipping time in half ( adds less air) and try adding in another 1/4 cup flour. Your butter could have a higher water content, or you know, the cookie gods were mad that day ;). More flour will stabilize them in case it is your other ingredients and less whipping means less air. It’s VERY forgiving if you want to add in some dry ingredients!

  32. You have 2 posts of this recipe, one using 250 degrees, and one using 275. Which would be best please?

    Also, would the timings alter?

    I’m assuming this is degrees Celsius?

    They sound lovely and cannot wait to try making, but could you also provide imperial or metric measures rather than U.S cup system please?

    Many thanks

    • thekitchenmagpie Reply

      @Lesley Hi Lesley,

      There are converters online for Imperial measurements, my cookbook is also in the US cup system, so it’s what we use here. You can do either temp – you are in essence drying it out. If you use 275, it’s faster timing than 250. My Grandma would use 250, but I am a modern impatient gal and use 275 and cut out about 7-8 minutes of bake time!

  33. Wow!  Wow!  Wow!  …best whipped shortbread cookies ever.  In past years, I’ve always made this recipe using only butter.  But thought I’d follow your recipe exactly as written (i.e. using margarine, chilling batter before scooping and using the lower oven temperature). 

    They kept their nice cookie shape (they didn’t flatten like the pure butter ones do).

    Thanks to your tip of using 1/2 butter and 1/2 margarine, I have started doing this with other cookie recipes and find that all of my cookies now keep their shape.

    We also found the tip for chilling the dough made it much easier to come out of the scoop.

    And your lower cooking temperature ensured a light, airy, melt in your mouth cookie.

    …like my husband said—this recipe is a keeper!

    Thanks for sharing your wonderful recipe and explaining your methods.  You have raised the bar on this one.

    Happy New Year!

  34. The Kitchen Magpie Reply

    There is absolutely something wrong with your butter or margarine! That’s from a watery product.

  35. Chantel Mcevoy Reply

    My fave.. I make these often. Tomorrow I am making them with a touch of peppermint extract and candy cane kisses

  36. Wendy Craig Reply

    I made a batch of these cookies yesterday. I followed your advice and used 1/2 margarine and 1/2 butter, even though I normally only use butter. They are the best shortbread cookies that I have ever had. I am going to make a double batch this afternoon.
    Thank you so much for the recipe!

  37. I’m excited to try this recipe! Would it work it i added some jam on the top? Not sure how fragile these babies are. TIA!

  38. Kimberly J. Stonehouse Reply

    Thank you for posting this is the best recipe works out perfectly.

  39. Jennifer Print Reply

    So making these!!! Does it make a difference if you use a darker cookie sheet?

  40. The Kitchen Magpie Reply

    I’ve been sharing a lot on here, scroll down for my roll cookies and my walnut raspberry thumbprint ones!

  41. Shelley Smiley Reply

    I’m going to use this awesome recipe to make thumbprint cookies with the jam in the top (likely strawberry). πŸ™‚ I’m making 3 dozen for a cookie exchange. Any other recipes you can recommend to me as I need 2 more cookie recipes for the exchange so I have 9 dozen all together. πŸ™‚

  42. Margaret Hudson Reply

    I will try this year. Something new for my Christmas baking! \U0001f600 thanks for posting

  43. Melissa Kathryn Reply

    Made these last Christmas and lost the recipe! Thank you for posting it again!

  44. Jacque Tanner Levine Reply

    Made these last Christmas , they are soooo good! Yum

  45. Raeleen Tascona Reply

    This is my go to recipe! Shhhh… Don’t tell grandma!

  46. Sheila Flett Slaney Reply

    I made them with your recipe last weekend and sent them to my son at the Royal Military College. They currently being enjoyed by officer cadets there.

  47. Pamela Sawyer Reply

    Hi I was wondering if you can freeze these whipped shortbread and how long do they keep at room temp. I would like to make some for Christmas…thanks Pam

  48. DANG!!!

    These were SO simple to make and they’re seriously yummers!!

    Used half marg and half butter… and added a 1/2t of Mexican vanilla πŸ˜‰

    Thank you thank you for making Christmas baking this year so easy!!

  49. asavard4711 Reply

    are you using salted or unsalted butter for your whipped shortbread 

    cookies ?

  50. NatashaGonzalez Reply

    Made this recipe 3 times, we love them! I added an extra half cup of icing sugar for a little more sweetness. Thank u for the great and easy recipe!

  51. Thankyou for doing all the leg work and sharing this!

    Made exactly as you say…. (with the marg) And I’m done, this recipe is it for me πŸ™‚

    Thanks again

  52. I followed the recipe exactly and used a small scoop. They stayed nice and high, baked at 275 for 22 minutes. They looked perfect! However I was not crazy about the texture or the taste. Perhaps I prefer basic shortbread. This was my first attempt, and I added nothing to the top. I wanted to see how they tasted “naked”. Lol. I will try one more time with different margarine. Perhaps the brand I used had an ” odd” taste. More experimentation to follow!

    • Pamela Sawyer Reply

      NonnaT hi I made these last year and I too found they had a bit of an after taste..maybe I will try 1/2 butter and 1/2 margarine if I can find some not in a tub..glad It was”t just me.

    • I lIke all butter…definitely taste better even if they don’t hold the shape as well.

  53. RobinYeatman Reply

    I don’t understand.  I have made these cookies 100s of times and the biggest problem I had was burning out the mixer motor.  I tried to make them over the weekend and they didn’t turn into a dough, it looked more like the crumbly mixture you would use for making a pie crust.  I figured it was because I started with cold butter so I just tried them again and got the same result.  I’m using a stick of butter and beginning to wonder if a stick is actually a cup.

  54. DeniseStewart1 Reply

    Have made these twice now. My husband “Mr. Fussy” loved the recipe so much he came home tonight with a bag of M&Ms to decorate the tops and demanded a batch to use up the extra margarine I had from Xmas. He had to convince me that the M&Ms would not melt all over the place. I do admit I added 1/2 tsp of Vanilla extract for a little something extra.

    I also love your humor.  ”resist from eating the dough by the spoonful”. LOL  Your chocolate chip recipe was also a huge hit.

    For the post below. Icing sugar is also known as powdered sugar or confection sugar. Regular sugar cannot be substituted.

  55. Loretta Cameron Reply

    Have made these for years .. so delish BUT mine do not look as perfect as the pix

  56. Is it possible go chill the dough before dropping onto baking sheet instead of after they’re on the cookie sheet?

  57. The Kitchen Magpie Reply

    Aw thanks! I look forward to the day I have it all written up LOL!! Very exciting!

  58. The Kitchen Magpie Reply

    I don’t think the taste will be as good but hey, you might like it! They will still bake up fine, it’s about taste.

  59. Jessica Tremblay Mullen Reply

    I made these with half butter, half margarine last week and they are so good!!

  60. Susan Ireland Then Reply

    Yes it was really good, I think that is how I will continue to make them. I didn’t have a cookie scoop so they flattened out I little too much, but they were good.

  61. The Kitchen Magpie Reply

    The margarine? I really do love them the best that way! I edited it into the bottom of the recipe. Some people just won’t trust me haha!

  62. Melissa Ainsworth Reply

    I took your advice that they turned out better that way and I love them!

  63. The Kitchen Magpie Reply

    LOL and you can see below that most people just change it to butter on me. Ahem Candice Patterson πŸ˜‰

  64. Melissa Ainsworth Reply

    I made 4 batches of half butter half marg and they are divine!

  65. The Kitchen Magpie Reply

    Yes, that’s how I usually make it but everyone seems to make it all butter! Did you like the margarine version?

  66. The Kitchen Magpie Reply

    Make at least a double batch, mine was triple. If you’re already making the mess…

  67. Melissa Ainsworth Reply

    I made it off the blog and it called for a half cup butter and a half cup hard marg

  68. Danielle DenAdmirant Reply

    Ooooo yay! I am gonna make a gluten free for my daughter and some regular for my nephews. Thanks for posting! πŸ™‚

  69. Susan Ireland Then Reply

    But the recipe that i have that you have called for margarine

  70. Susan Ireland Then Reply

    Made these today they literally melt in your mouth. Delicious

  71. The Kitchen Magpie Reply

    I’ve heard it works beautifully and is delicious!

  72. Sheryl L McDonald Reply

    I need to make sure I have this pinned. I’m definitely making these!!

  73. Raeleen Tascona Reply

    Made this the other day… Fantastic! Will try a gluten free flour next time

  74. Shawna Marie O'Reilly Reply

    Thank you!! Hmmmm… maybe I can make some tonight!!! Ribs are in the oven yet. Happy Baking!!

  75. The Kitchen Magpie Reply

    I have some in the oven, again! I make them about two or three times during the season. I figured I’d share the whole recipe here for everyone to make it easier!

  76. Shawna Marie O'Reilly Reply

    I was suppose to makwe these this weekend…havent quite got their yet!! haha… Tomorrow I will.. : )

  77. Thee cookies are perfection. This is my second year making them for Christmas. My husband is so picky with shortbread, and this recipe takes the cake- he loves them!

  78. This recipe is from heaven. Thank you X 1,000 for sharing Karlynn. And I’m going to kick my neighbor’s butt in the shortbread bake-off!!

    • thekitchenmagpie Reply

      Zayga LOL! That made me smile this morning!! Go and kick butt!

  79. Kim Brown-Laplante Reply

    Made these today!!!! So yummy. Will be making another batch next week:)

  80. I just made these this morning!! So delicious and melt in your mouth goodness. I used all butter because margarine is nasty stuff.

  81. Kim Brown-Laplante Reply

    Awesome!!! I have a cookie exchange next week and I need 7 dozen:). Thanks:)

  82. The Kitchen Magpie Reply

    Oh a good 3 dozen but I always double it! If you’re bothering to make the mess, just double it!

  83. The Kitchen Magpie Reply

    Well….this might be a recipe I’m working on…. πŸ˜‰

  84. Elaine Aschenmeier Reply

    I love whipped shortbread! I used to make lots of it for Christmas!

  85. Joy Vieira Velozo Reply

    Question … Sitting here eating the cookies and wondering if you’ve ever substituted cocoa powder for part of the flour to make a whipped chocolate shortbread? If so, does the cocoa make them heavier or change the texture?

  86. Joy Vieira Velozo Reply

    They are fantastic! Melt in your mouth,my 10 yr old loves them. thank you for sharing the recipe πŸ™‚

  87. Joy Vieira Velozo Reply

    baking in the oven right now… I can’t wait to try them πŸ™‚

  88. Linda E Zavitz Reply

    These are great I made them last year and will be again in the next few days! Thanks!

  89. Kristine051 Reply

    I have tried this recipe three times and each time once half margarine and twice all butter as the husband didn’t like the margarine taste,they come out flat and start to really brown on the edges.My question is how do you get them so plump and round? Is it really just the cookie scoop? as i have refrigerated the dough and then rolled in to balls but didn’t have cherries to put on top, does that make a difference too? any help getting them plump like the picture would be terrific.

    Thank You!


    • Kristine051 Reply

      oh forgot to mention I also baked it at 275 for 30 minutes before the edges stated to really brown. It is also a brand new oven

    • thekitchenmagpie Reply

      Kristine051 Your oven could be running hotter, that happens for sure with new ovens. Try at 250 but I use a HARD margarine in mine, which when refrigerated can make a difference. The low water content makes a difference. Try adding another 1/4 cup of flour and see if that helps.

  90. CheriSmith Reply

    Can you use self raising flour or should it be all purpose?

  91. So sad…I consider myself a baker but this recipe went completely flat, used the proper ingredients and my kitchen definitely wasn’t warm here in Nova Scotia. Back to my rolled out shortbreads. Sad to have wasted all that butter! I tried 2 batches with the same results.

  92. KassiaVause Reply

    I know this has been asked but I don’t think it has been answered. Id love to try these, but I refuse to use margarine, has anyone done with just butter and had success?

    • KassiaVause I have made them just the other day with all butter and they turned out great, and I made a batch with butter and margarine, personally I didn’t find any difference, they were delish.

  93. What mixer attachment do you use to whip?  The wire whisk or the paddle?

    • thekitchenmagpie Reply

      @dawn  Use the paddle, whisk attachments are always for liquids only or you would bend/ break them.

  94. I was wondering how did u get them to stay so rounded   dome like ,  mind melted down thing    still very good tasting mind u   I would just like to have them stay  this way 

    • flamgbant Make sure it’s a cookie scoop and then try putting them in the fridge to cool down. If you live somewhere warm or have a warm kitchen they can flatten.

      • @Amy flamgbant ok awesome thanks  so much,  yeah I did use a cookie scoop   and they were soft  going in the oven ,  I will try  cooling them down  next time I make them.  thanks  again  they are delish  

  95. I want to try and make these as well… I like the question someone posted, what kind of margarine and salted or unsalted butter?

  96. JoanneEverson Reply

    Hi, does the icing sugar and flour need to be sifted before being added?

  97. Have you ever made them with all butter instead of margarine and butter? Just wondering if they would turn out this way b/c I only have butter πŸ™‚

  98. I’d like to try these.   Not sure … is it 1 tsp. or a cookie scoop full.  Seems like the size would be considerably different, thus the baking time different as well.

    • thekitchenmagpie Reply

      @Valerie It’s a small cookie scoop (which is really close to a heaping teaspoon)  and I actually have upped the temperature to 275 to compensate for the larger size. The original family recipe is bake at 250, which I find too low. The dome shape is what helps them stay together rather than plopping a heaping tsp on the sheet.

  99. DebraAnnMatheson Reply

    im confused about step 6&7? almost the same step but slighly different??

  100. Rona Labiuk Reply

    I’m making this one now and so far so good and still in the oven. I love it

  101. Is this recipe at all pies friendly, I know you said you don’t use one but I press about half of mime for gifts.

  102. The Kitchen Magpie Reply

    Most likely for a silky feel to the cookie. I just find it bugs me lol!

  103. Lee-Ann Sewell Chin Reply

    Do you know why there is corn starch in the original recipes? *curious*

  104. Lorilee Scott Reply

    All butter baby! I’m a purist…and I don’t typically have margarine

  105. Lorilee Scott Reply

    Whipped win for sure. Hands down. And this recipe is it.

  106. Jennifer Wasilieff Fleming Reply

    I made these following your recipe a week ago, making more tomorrow. They are by far the best and easiest shortbread I have ever made. I will never make any other shortbread ever again! Thank you for the fab recipe!!

    • thekitchenmagpie Reply

      @Kim You would get around 2 dozen in all, It all depends on how large you make them or how small! I always double the batch.

  107. SuzanneDennis Reply

    so perfect

    so pretty

    i have NEVER made shortbread, ( i KNOW!!! i think i am the only person in alberta who hasnt), cuz i thought it was terribly complicated??
    this had changed my cookie life!
    will try your fab recipe

    su  πŸ™‚

    aka: getting wider by the minute!

    • thekitchenmagpie Reply

      SuzanneDennis It’s SO easy! That’s the reason I gift it every year, it’s also inexpensive to make, nut free and soo delicious!

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