My recipe for Moms Whipped Shortbread cookies are the kind that melt in your mouth. Decorate with maraschino cherries, jelly candies, or any of your favourites.
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.
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2 dozen
Ingredients
- 1 cup butter (room temperature)
- 1/2 cup confectioners sugar
- 1 1/2 cups all purpose flour
- 24 maraschino cherries pat dry
Instructions
- 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)
Enjoy more great cookie recipes – Best Ever Sugar Cookies and beautiful Springerle Cookies
Beautiful Laureen, and perfect for a cup of hot tea. Pinning for safe keeping, ~ Melissa
thanks Melissa, hope you are having a wonderful time during this very special time of year!
Hi Laureen,
Instead of adding a cherry on top, do you have any other suggestions? And should they be added before or after baking? Thanks and Happy Holidays !!!
Hi JC, my Mom also put jube jubes (soft jelly candies) on top. Add after baking while still warm. or a hershey kiss would work, but make sure cool enough so they don’t melt.
I also use mini hersheys kisses. once baked and out of the oven I put in the kiss
Hershey kisses would taste awesome Shelley
these are beautiful. I want to make them for an office Christmas party this week, but wonder … no flavoring? vanilla or almond or lemon?
Thanks, I don’t add any flavoring to mine, but I think adding flavoring would be a great idea. I would only use vanilla bean or lemon zest, as not sure how something liquid would affect the recipe.
I added a cap of vanilla extract n they turned out great 👍🏼
These sound great Laureen; I might have to try baking these, or better yet, you could just drop some off!! 🙂 Your photos are wonderful Laureen………..as always!!
Thank you Memory. They are very easy to make, I had to bring my last batch to Garrett in Calgary, so it looks like more baking for me. Hope you have a wonderful Christmas.
These look wonderful Laureen; I might have to try making these…..or better yet, you could just drop some off!! 🙂 Your photos look amazing, as always!! Merry Christmas!!
I just made these today for Easter and they looked beautiful, but when we went to take it off the cookie sheet after it cooled off they fell apart very quickly. The cookie also had a powdery texture when we tasted them. What did I do wrong? Thanks!
Hi Love Stories, so sorry to hear the cookies did not turn out for you. I haven’t encountered a problem with this recipe, so let’s just brain storm what could have went wrong. Firstly- did you have the exact amount of butter. I always measure my butter on a kitchen scale. 2- was the butter and sugar whipped until creamy, then flour added gradually? Also, this short bread recipe does not make the dense kind of shortbread, this is a light melt- in your mouth cookie, but it should not fall apart taking off cookie sheet. Did you line cookie sheet with parchment paper.
I just made these used silicone flat tray from tupperware as im a consultant came out awesome i didnt have the parchment paper .. so yummy…
Mine did that as well! And I had everything measured out and whipped to the nines. I’m blaming the extreme dryness of where I live. Despite the fact that they did that, they are FANTASTIC!
I just made these for Christmas and they turned out beautifully. The texture is unlike any other; literally melts in your mouth! Thanks for posting xo
That is wonderful Brooke, so glad you enjoyed the recipe.
I, like Love Stories, tried making these and they just fell apart. They looked great, but when removing from the parchment paper, they crumbled…not one stayed together. I followed the recipe exactly. Very disappointing cuz they look so yummy! And the pieces ARE yummy! We just scrapped them into a bowl to eat the powder. 🙁 Any other ideas of what could have gone wrong?
The best!
Thank you Caroline, have a very Merry Christmas!
Ok I think I can answer this one. I just did a batch and baked part of it in a glass pan and part of it in a metal pan. The ones in the metal pan hardened up and the bottoms were a little more brown. The ones in the glass pan are crumbly and didn’t turn out.
oh my what a crumbly mess. Could it possible be he 8 min of whipping breaks down the butter too much. Do you use the thisk attachment or paddle? Hand or stand mixer. Flavor is good other than that a bust.
Hi Brenda, I use a standing mixer with the paddle attachment. I’ve made this recipe often so I’m not sure what went wrong for you. Oven temperatures can sometimes be off and affect baking, possibly they were baked too long. I am sorry the recipe did not turn out for you.
I used cake and pastry flour and added a capful of almond extract. Perfect cookies. This recipe is awesome because I can play around with it and get exellent results everytime.
Thanks Rebecca