Whipped Shortbread Cookies recipes - Cookie recipes

Author: Molly Peters  

What's great about basic buttery shortbread cookies is how you can add flavors to them. These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.

Shortbread Hearts

Shortbread Hearts
These adorable Valentine's treats provide the perfect canvas for telling your sweetheart how you really feel.
Provided by: Martha Stewart
Number of ingredients: 8
Ingredients:
  • 3 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 teaspoon salt
  • 3/4 pound unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 pound good-quality white chocolate, roughly chopped
  • 1/4 teaspoon vegetable shortening
  • Red or other food coloring (optional)
How to cook:
  1. Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes.
  2. Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 20 to 25 minutes. Transfer to wire racks to cool.
  3. While cookies bake, melt chocolate in a small bowl over a saucepan of gently simmering water. Add shortening; whisk until smooth. Dip cooled shortbread into chocolate to coat surface evenly, or brush on with pastry brush; let set. Color remaining chocolate mixture, and pipe onto cookies as desired.
Notes: Uncle Bill's Whipped Shortbread Cookies Recipe, ingredients · 1 cup butter, softened · 1 1⁄2 cups all-purpose flour · ⁄2 cup icing sugar or 1/2 cup powdered sugar · 1 teaspoon vanilla extract (optional) · ⁄4 cup

Holiday Shortbread Cookies

The great thing about basic buttery shortbread cookies is that you can easily add different Duration: 1:12

The Easiest Christmas Cookie: Whipped Shortbread Cookies

With only six ingredients (plus sprinkles), these Whipped Shortbread Cookies may be the Duration: 6:54

Whipped Shortbread Cookies

Welcome to my kitchen. My name is Terri and today I am making Whipped Shortbread Cookies
Duration: 14:32

Whipped Shortbread Cookies

Whipped Shortbread Cookies
A festive melt in your mouth cookie, and very easy to make.
Provided by: William Anatooskin
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 3 servings
Number of ingredients: 5
Ingredients:
  • 1 cup butter, softened
  • 1 ½ cups all-purpose flour
  • ½ cup confectioners' sugar
  • ¼ cup red maraschino cherries, quartered
  • ¼ cup green maraschino cherries, quartered
Nutrition:
  • Calories: 74.8 calories
  • Carbohydrate: 6.8 g
  • Cholesterol: 13.6 mg
  • Fat: 5.2 g
  • Fiber: 0.2 g
  • Protein: 0.6 g
  • Saturated Fat: 3.2 g
  • Sodium: 36.5 mg
  • Sugar: 2.3 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
Notes: This Recipe for Traditional Shortbread Cookies Is Super Easy, Martha Stewart's Super Easy Traditional Shortbread Cookies Are the One Gift We'd whip up pretty much anything that has Martha's stamp of

Chocolate-Dipped Shortbread Hearts

Chocolate-Dipped Shortbread Hearts
These Valentine's treats make will make everyone feel special.
Provided by: Martha Stewart
Number of ingredients: 7
Ingredients:
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour, plus more, for dusting
  • 1/2 teaspoon salt
  • 3 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 teaspoon canola oil or pure vegetable shortening
How to cook:
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
  2. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
  3. Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
  4. In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.
Notes: Whipped Shortbread Cookies Martha Stewart Recipes, In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.

Holiday Shortbread Cookies

Holiday Shortbread Cookies
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Provided by: Martha Stewart
Total time: 10 minutes
Prep time: 10 minutes
Yields: Makes 24
Number of ingredients: 5
Ingredients:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 1/2 teaspoons coarse salt
  • 2 1/3 cups all-purpose flour (spooned and leveled)
  • 1/3 cup coarse or sanding sugar (optional), for decorating
Nutrition:
  • Calories: 251 g
  • Fat: 15 g
  • Protein: 2 g
How to cook:
  1. In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
Notes: Shortbread Cookie Recipe Martha Stewart, In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-
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