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I gotta tell you about my go-to Whipped Shortbread Cookies! They're practically weightless and disappear in your mouth with each bite. After tweaking this for countless Christmas gatherings, I'm still amazed how five basic ingredients come together to make something so darn wonderful.
Melt-Away Cookie Wonder
The thing that makes these treats stand out is how light and fluffy they are. It all comes down to beating the butter till it's super airy and using that magic mix of cornstarch with powdered sugar. They're great for adding fun decorations, and kids always want to jump in and help!
Five Everyday Components
- Salted Butter (1 cup): Softened completely for easy whipping. You can swap in unsalted butter plus 1/4 teaspoon salt if that's what you have.
- Powdered Sugar (1/2 cup): Run it through a sieve for that cloud-like consistency.
- Almond Extract (1 tsp): Gives a hint of nutty goodness; feel free to use vanilla or other flavors instead.
- All-Purpose Flour (1 1/2 cups): Measure it right by spooning into the cup and leveling off.
- Cornstarch (1/4 cup): This is what makes them fall apart so beautifully in your mouth.
- Sprinkles: Throw some on if you want them to look extra fun.
Baking Up Happiness
- Mix Your Dough
- Beat the soft butter with powdered sugar until it's fluffy and pale. Add the almond extract. Slowly mix in the flour and cornstarch just until they're combined. Wrap it up and stick it in the fridge for at least 2 hours.
- Form Your Cookies
- Grab some dough with a cookie scoop to make 1-inch balls. Roll them between your palms until smooth and put them on a baking sheet lined with parchment. Press each one gently with a fork and add sprinkles if you want.
- Pop Them in the Oven
- Bake at 350°F (180°C) for 10-12 minutes until the edges set but don't turn brown. Let them cool completely before you pick them up.
Tried-and-True Tips
After making these so many times, I've learned a few things: Make sure your butter isn't too cold or too warm for that perfect texture. Don't even think about skipping the chilling time it matters a ton! And while I love the almond flavor, don't be afraid to try different extracts for your own twist.
Storage Smarts
You can keep these yummy treats in a sealed container for about a week. I always make a double batch so I can freeze some, either after they're baked or as ready-to-cook dough balls. Just bake them a bit longer if you're cooking from frozen.
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Custom Cookie Creations
I sometimes turn these into thumbprints with a tiny bit of jam in the middle or dunk half in melted chocolate for something extra special. But honestly, they're absolutely wonderful just plain so you can really taste that buttery goodness.
Answers To Your Questions
Everyone always asks if they really need to chill the dough and yes you totally do! It stops them from spreading out too much and helps all the flavors come together. Try playing around with different flavors like vanilla or peppermint they work great too. If your cookies end up flat, you probably didn't chill them long enough or maybe didn't use enough flour.
Frequently Asked Questions
- → Why is the butter and sugar whipped so much?
Whipping adds tiny air bubbles to the mix, creating the cookies' soft and airy feel. You'll know it's perfect when the color becomes noticeably paler.
- → Can I skip letting the dough cool?
Skipping the chill time can cause the cookies to spread too much during baking. It also softens the dough, making it harder to work with. Two hours in the fridge gives the best results.
- → What makes powdered sugar and cornstarch better than regular sugar?
Powdered sugar and cornstarch create an extra tender texture. The fine sugar dissolves easily, and cornstarch helps achieve that signature soft bite.
- → How far ahead can I make these cookies?
You can freeze the unbaked dough for up to three months or keep baked cookies fresh in a sealed container for up to one week. For frozen dough, just add two extra minutes to the baking time.
- → Why are the cookies falling apart?
These cookies are fragile, especially right after baking. Wait until they're cool before moving them. Double-check your measurements because too much flour or cornstarch can make them overly crumbly.