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Whipped Shortbread

The best ever shortbread.

No really, I don’t like the traditional hard shortbreads very much at all, in fact. This is the only kind of shortbread I have ever known in my baking life, to be honest, it’s another of my grandma’s traditional recipes and no one in my family has ever bothered to make the hard, hockey puck kind of shortbread that I hear is out there. Yes, I am 100% a shortbread snob.

BUT in my own way, of  course.

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Because as usual, I don’t use all butter.

***I should probably add a disclaimer saying that no margarine company has ever sent me margarine, I have never accepted hockey tickets from any margarine rep, or been propositioned in any way that would affect my baking judgement. Much to my everlasting dismay. Mope.***

Ingredients Needed:

1/2 cup of butter
1/2 cup of margarine
1/2 cup of icing sugar
1 1/2 cups of flour

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.

Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.

Start the beaters, 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 about 5-6 minutes. You are wanting lighter than air shortbread here.

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.

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.

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.

And then you can package them up in 6’s, like I did, or eat lots, like I did as well! They are fast, easy and an absolute hit with everyone who tries them. This is the shortbread cookie for shortbread haters, in fact, my husband hated hockey puck shortbread but I can’t hide these fast enough from him.

5 from 3 votes
Whipped Shortbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
The best Christmas cookies ever! Whipped shortbread!
Course: Dessert
Cuisine: cookies
Servings: 24
Calories: 106 kcal
Author: Karlynn Johnston
Ingredients
  • 1/2 cup butter
  • 1/2 cup margarine
  • 1/2 cup icing sugar
  • 1 1/2 cups 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. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.

  2. Start the beaters, 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 about 5-6 minutes. You are wanting lighter than air shortbread here. 

  3. 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. 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.

  4. Bake them in a 250 degree oven for about half an hour, you want to dry out the shortbread in essence, not bake it, thus the low temperature.

Nutrition Facts
Whipped Shortbread
Amount Per Serving (24 g)
Calories 106 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 78mg 3%
Potassium 10mg 0%
Total Carbohydrates 8g 3%
Sugars 2g
Vitamin A 5.7%
Calcium 0.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
 

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Author

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!

20 Comments

  1. Kristen Roberds Reply

    Yummy. OMG, light and fluffy. Buttery and really, really good. I have never even thought about shortbread cookies. Then I found your terrific recipes. I read everything you posted and decided to give it a try. I mean seriously how hard could it be, right? I took parts of your recipes, put it all together and a miracle. I did it!
    I used 1 c butter, 1/4 c powdered sugar, 1/4 c brown sugar and 1 1/2 c flour. I sprinkled then with Red candy sugar and put them in 250° for 40 minutes. They were great.
    My husband loved them. And me, well I have already eaten eight or maybe nine, but in my defense, I didn’t have a storage bag and I don’t want them to spoil! 😆

  2. Carla from Cobourg Reply

    Hey girl!
    I love your recipe and I have a question. Could I use a food processor instead of a mixer? It’s better to keep the butter cold.

  3. Perfect shortbread cookies. I made a variety of cookies and squares to give away and got by far the most compliments for the shortbread.

  4. PERFECT. Thank you! I lost my whipped short bread recipe a few years ago and have not been able to find the right one for the life of me. My mom swears that the “correct” recipe has cornstarch in it, but that one isn’t right. This is the one I was looking for! Thank  you!! 

    • thekitchenmagpie Reply

      AndreaAmy You are SO welcome! I am glad that you found this recipe! <3 

  5. CountessChristine Reply

    OH My Goodness!! When I die and go to heaven (I hope -  – St. Peter, I’m bringing some for you!) THESE are what will be served above, on clouds with glasses of milk and hot chocolate. I have never had or made whipped shortbread before…OMG. Heavenly. You are now my “go to” for recipes!! I did your butter tarts, LOVED them, and this confirms it.  (I used way more raisins and stretccccchhhhed it out to 18 ..ate 6 of them frozen!!) Merry Christmas, Magpie!!!

  6. So far so good….got them in the oven….thank you for the pics…As I am a beginner, it is good to have to check to see if my stuff ends up looking like your stuff….Stay tuned…22 minutes to go! 

  7. Ah Linda, a girl after my own heart! Margarine has it’s place for taste, I keep saying its about the TASTE! Who wants something that is pure butter but doesn’t taste as good. PS. check out my Buttertarts recipe. I use margarine because it tastes better. (GASP!)

  8. The Lord’s Prayer, for example, contains the line “Give us this day our daily bread”; here, “bread” is commonly understood to mean necessities in general. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread. The word companion comes from Latin com- “with” + panis “bread”.

  9. Wow, this sounds like an amazing idea! I am trying to imagine what it would taste like… I guess I have to stop imagining it and go and make it 🙂

  10. Oh yes, The story behind your Grandma’s recipe is wonderful & creative, as all baking and cooking had to be back then. If margarine was her choice from necessity, good for her for being so inventive!

    I was a child in the days of ration books, so do know being frugal and inventive with ingredients was necessary. That being said, When December rolled around, my Mother would be sure our rationed butter was saved for baking the family shortbread and fruitcakes, as most of it would be given as gifts. There was also as a bottle of rum Mother would bring out of hiding to use in her fruitcakes. Where she got the rum from in such times, was always a mystery. If asked, she would look at you with a cheeky grin and say, “Oh, don’t you fret, I have me ways.” : )

    During the war years, Mother would whip 1 part butter & 1 part oil together for toast or sandwich spread, (quite gastly) and white margarine (with a colouring pouch) which had been banned, but had the ban overturned because of dairy shortage, would be used for any other baking.

    The “good” old days. Full of good memories, and full of not so good memories too. A different time for all to remember non the less.

  11. Ahhh, no margarine! Never, never, add margarine to whipped shortbread, or any shortbread! Adding margarine to shortbread cookies is sacrilegious!!
    A million two hundred and four bakers are pulling their hair out right this momment from the mere mention of you *gasp* using margarine in shortbread! Gah! Ten lashes with a wet noodle for you!

    • Ah, but then it’s not true to my grandmas Depression era recipe….born out of necessity and frugality in those days ! This is a Canadian prairie classic, WITH margarine! But yes, pure butter is shortbread and I do say you can use it, but then you lose the story behind it!

    • lol… I LIKE margarine in cookies, and I prefer half margarine and half butter to using all butter in any baked goods… I find using all butter tastes rather bland and slightly “greasy”. I also like margarine on popcorn. In everything else, I would never use margarine… like a cream sauce, or on cooked vegetables, or on bread… never margarine! Go ahead and lash away… I EAT your wet noodle. 😉

  12. Melissa Guenther Reply

    Love these cookies!! . Just like I remember growing up! Yummy for Christmas gatherings. Enjoy the holiday!

  13. Marilyn Brass Reply

    Woohoo! Another whipped shortbread fan….the ones I make also contain cornstarch, but use the 1/2 marg. and butter; works well for me too. This year I’m trying my daughter’s cookie press (any day now actually….) I was attracted to your recipe also because it was interestingly “bloggish”. Thanks and Merry Christmas.

  14. A nice recpe idea you have here. I am always looking for more ideas to keep the kids entertained with and this one might just do the trick so thank you for sharing it.

    • JenniferGehldeLaforest Reply

      Don’t slap the question asker, but could you use all margarine…?

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