Gluten Free Whipped Shortbread Recipe 375 Recipes
WHIPPED SHORTBREAD COOKIES
A festive melt in your mouth cookie, and very easy to make.
Provided by William Anatooskin
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g
GLUTEN FREE WHIPPED SHORTBREAD RECIPE - (3.7/5)
Provided by á-48544
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper. 2. Place the butter and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended. 3. In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie. 4. Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly. 5. Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using. 6. Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack. Store cooled cookies in an airtight container.
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- Preheat the oven to 300°F. Lightly grease two round 8" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then mix in the flour. The dough may seem a little dry at first; keep mixing until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Divide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
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