Hey everyone, I have to share this amazing recipe with you. I found it at Whipped Shortbread Cookies – Just so Tasty, if you want to look at the original. I don’t know about you, but I have always thought shortbread cookies were the bomb—light and flakey, sweet and delicious. I didn’t think they could get any better! I stumbled across a variation of the shortbread cookie recipe that makes the most amazing cookies I’ve ever had–Whipped Shortbread Cookies. In addition to the incredible flavor and texture of these cookies, they can also be really decorative as they really hold their shape when baked. For my first batch, I spooned them out and (gently) smashed them with a fork (like peanut butter cookies). The dough is very light and creamy, so if you’re going to use a fork to press the dough, you’ll need to dip it in flour or cornstarch to make sure it doesn’t stick. For my second batch, I used a piping bag and created a beautiful design! This recipe certainly doesn’t require any icing, but topping the cookies with sprinkles made them so pretty (and delicious, of course!).
Start with butter and powder sugar and beat it for five to six minutes to really whip it to a light, airy texture. Then, add flour, cornstarch, salt, and vanilla. You read that right—no eggs required! My wife says that just means that the dough is fair game—no raw eggs to worry about! It’s all I can do to keep her out of it long enough to get some of the dough baked! Additionally, without the eggs, the cookies don’t brown in the oven. They stay a beautiful white color and can be decorated to fit any holiday or event. Bake at 300 degrees for 15 minutes. Take my word for it–these are some of the best cookies you will ever have. Enjoy!
