Christmastime is rushed and hurried; who has time for rolling pins and chilling dough? With this Whipped Christmas Shortbread recipe, you can have shortbread cookies ready to eat in less than 30 minutes!
I’m completely in love with this shortbread recipe! Until I tried this recipe, I always believed that a good shortbread cookie was the result of kneading, chilling, and rolling shortbread dough before using fancy cookie cutters in hopes of getting the perfect cookie.
Well, I’ve tried them all and some of them have been really successful, but some of them have been a complete disaster. We’ve all had that experience where the dough rises and spreads during the baking process and destroys our perfectly cookie-cutter cookie.
And, if you’re like me, rolling pins are from the devil. Ha! I know I just need more practice with pastry, but for some reason, I find it extremely difficult to get an even, flat dough surface when rolling out cookie dough. That’s why this recipe is one of my Christmas favourites. There’s no need for rolling pins or cookie cutters. The only tools you need are a bowl, a mixer, and a small ice-cream scoop. Oh, and a fork!
Dear Reader, this Christmas recipe will be the last I’m posting for the 2017 Christmas season. Even through flu’s, colds, and pneumonia, I was able to post six holiday recipes, including this one. I think that was a success even though my anxiety level was at an all-time high. I was so afraid that I was going to be too under the weather to prepare some of my favourite recipes for you and for the blog. It all worked out in the end.
Whipped Christmas Shortbread is the perfect recipe to post last. This recipe is really so easy anyone can do it. It’s fast too! Oh, and very cheap. Look at the list of ingredients below. You probably have all of those ingredients already.
If you’re in need of a fast cookie or treat for a last-minute gift, a potluck, or a quiet evening at home with a few friends, Whipped Christmas Shortbread is the only recipe you need!
I used sprinkles and candy-coated chocolate candy, but you can certainly change it up to suit your personal tastes. Try adding a whole pecan, or a glace cherry. You can even push a whole Hershey’s Kiss into the center. You can drizzle them with chocolate, add some crushed candy canes, or leave them plain and simple. The choice is yours!
If you’re making these a few days in advance, wait until the completely cool and place them into a food-safe container before freezing them. They will last for two months in the freezer. When you need one cookie, or a whole platter, just take them out and let them come to room temperate – about 2o minutes will do the trick.
Merry Christmas and all the best in 2018!!!
- 1 cup butter, softened (salted or unsalted will work fine!)
- 1/4 cup corn starch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toppings of choice (sprinkles, nuts, candy, etc.)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy - about 3 minutes.
- Add the flour, corn starch, confectioner's sugar, and vanilla. Blend together until fully incorporated - about 2 minutes.
- Portion about 1 teaspoon of the dough (I used a very small ice-cream type scoop to get even amounts of dough for each cookie.)
- Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
- Next, dip a fork into confectioner's sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so.
- Top the dough with sprinkles, candies, or nuts.
- Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.
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