Scottish Whipped Shortbread Cookies Recipes

WHIPPED SHORTBREAD

Steps:

• 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. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

SCOTTISH WHIPPED SHORTBREAD COOKIES

Steps:

• CREAM: butter untill creamy with electic mixer SIFT: together icing sugar, cornstarch and flour ADD: dry ingredients and vanilla to creamed butter in electric mixing bowl - I add a little of dry indredients at a time BEAT: untill consistency of whipped cream DROP: from teaspoon onto greased cookie sheet BAKE: at 350' in preheated oven for 12 to 14 minutes STORE: well-in covered tin container NOTE: for a Christmas effect cookies can be sprinkled with small pieces of red and green cherries or coloured sprinkles

SCOTTISH WHIPPED SHORTBREAD

Steps:

• Preheat oven to 350°F (180°C).
• Line cookie sheat with parchment paper if possible.
• Cream butter.
• Sift together icing sugar, cornstarch, and flour.
• Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
• Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
• May decorate with small pieces of green or red cherries or colour sprinkles.
• Bake at 350°F (180°C) or 15-20 minutes.
• Stores well in covered tin.

WHIPPED SHORTBREAD COOKIES

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.

THE BEST WHIPPED SHORTBREAD

Steps:

• Sift all dry ingredients.
• Using a stand mixer, cream butter and icing sugar. Add vanilla.
• Sift flour and cornstarch together and slowly add to mixing bowl.
• Mix on high speed for 10 minutes.
• Chill until slightly firm'.
• Roll into small balls, put on parchment lined baking sheets and flatten a bit with two fingers. Add half a cherry on each cookie for decoration.
• Bake at 325* for 15-20 minutes until lightly browned.
• Carefully place on cooling rack.

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
• Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
• Roll to 1/2 inch thickness. Cut-out with cookie cutter. Prick with fork and place on ungreased baking sheets.
• Bake for 20 to 25 minutes.