Whipped Shortbread
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
24
-
Calories
106 kcal
-
Course
Dessert, Baked Goods
Whipped Shortbread
Description
In this Whipped Shortbread recipe, equal parts butter and margarine are beaten with icing sugar until the mixture is light and creamy. Incorporating margarine along with butter contributes to a lighter texture than standard shortbread made solely with butter. Gradually mixing in flour and continuing to whip produces a dough that is airy and soft.
The dough can be portioned as small mounds onto parchment-lined baking sheets. Toppings such as cherries or sprinkles can be added for color and flavor. Baking at 250 degrees for about 30 minutes slowly dries the cookies, preventing excessive browning and maintaining their delicate texture.
This shortbread offers a tender crumb and a melt-in-your-mouth softness. Its mild sweetness and buttery flavor make it a good choice for teatime or casual snacking. The recipe suits usage with cookie presses as well, with adjustments to whipping time for structural stability.
Ingredients
- 1/2 cup butter
- 1/2 cup margarine
- 1/2 cup icing sugar
- 1 1/2 cups flour
Instructions
- 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 the shortbread in essence, not bake it, thus the low temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 24g | |
| Calories | 106kcal | 5% |
| Carbohydrates | 8g | 3% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 78mg | 3% |
| Potassium | 10mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 285IU | 6% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
