As a kid I have many fond memories of my Mom doing a ton of Christmas baking for our large family. She would bake all kinds of goodies, putting them in the freezer to keep until Christmas celebrations began. Like many, I am sure, discovered at a very young age that frozen baked stuff tasted awesome. How many of you, even today, take one little bite of your baking out of the freezer to nibble on! I love all kinds of shortbread, but my favorite is the kind that melt in your mouth like this traditional recipe for Mom’s Whipped Shortbread Cookies.
Mom's Whipped Shortbread
My favourite shortbread cookie recipe. These kind are melt in your mouth delicious.
- 1 cup butter (room temperature)
- 1/2 cup confectioners sugar
- 1 1/2 cups all purpose flour
- 24 maraschino cherries pat dry
Whip butter and sugar together with electric mixer until creamy.
On low gradually add flour. When all flour is added, turn speed to high and whip for 8 minutes.
Fill piping bag with batter, use extra large star or circle tip.
Pipe dollop of batter on cookie sheet lined with parchment paper.
Top each cookie with maraschino cherry.
Bake 325 for 15- 17 minutes. Cool completely.
Store in refrigerator ( this will also firm cookies if you find they are too crumbly)