Tuesday, 9 December 2014

Whipped Shortbread

By far my most favourite Christmas treat is whipped shortbread.  I love how it just melts in your mouth.  Every year I look forward to going home and eating all my Aunty’s Sandy’s shortbread.  I prefer this 10 times out of 10 to the shortbread that you roll out and use a cookie cutter.  I have memories of doing this with my Grandma Taggart using the blue can that holds macadamia nuts from Hawaii as the cutter to get her cookies oh so perfect.  After she passed away, I remember spending many weekends baking with my Aunty Sandy.  And I appreciate all that time she spent with me doing it so now I can do it for my friends here in Calgary and of course my girls. 
Whipped shortbread is also my go-to for Christmas Cookie Exchanges.  I am in 2 this year and I have already baked 12 dozen plus the ones not good enough to be given out and therefore eaten by me.  It is the only thing I bake that I am confident enough in passing along to my friends.  I tried making it with whole wheat flour a few christmas’ ago but it was not as good.  Not even close.  Greg might have gloated a little bit haha.
I have no idea where this recipe comes from but I am sure it’s one that most people use for whipped shortbread.  I am sure my Grandma Taggart got it from a friend or a cookbook way back when.  It’s the easiest thing ever to whip up which is maybe why I like it for cookie exchanges!
Whipped Shortbread
1lb butter softened
1 cup icing sugar
3 cups of flour
1. Preheat oven to 350
2.  Whip your butter in your mixer until it is nice and fluffy.  Once you have reached this, scrape down the sides with a spatula
3. Add in the icing sugar.  Mix it until it is nicely combined.  Again, scrape down the sides.
4.  Gradually add in the flour. I do this while continually stopping my mixer and scraping down the sides so it all mixes nicely together.  
5.  Let it whip for at least 10 minutes.  If you find your dough a bit crumbly whipping it makes a huge difference and gives it the texture you need.
6.  Bake between 8+10 minutes until the edges are golden brown.
I ran into a problem this year and I am not sure if it is my new cookie pans or if it’s my stove but my cookies were not cooking consistently on my pan.  They ranged from perfect to undercooked to crispy on the bottom.  I tried several different methods within my stove and always got the same result.  I will have to make some sugar cookies to see what happens. 
Anyways, I really hope you give these a shot for your Christmas baking.  They really are delicious and so simple to make.

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