Whipped Shortbread
Print recipe| Serves | 30 cookies |
Ingredients
- 1 1/2 Cups all purpose flour
- 1/2 cup icing sugar
- 1 cup soft butter
Directions
| Combine flour and icing sugar in a large measuring cup. | |
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Whip butter until it is light coloured  | |
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Gradually add the flour and sugar mixture. Beat with an electric mixer until it is light and fluffy(about 7 or 8 minutes). It will have the texture of stiffly whipped cream. This picture shows the mixture when it is first blended and then after it has been whipped for 8 minutes.  | |
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Pipe with a piping bag with a 1 inch diameter serrated opening or you can use a cookie press or you can drop from a teaspoon onto an ungreased cookie sheet.  | |
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Space about and inch and a half apart  | |
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Decorate with tiny maraschino cherry pieces  | |
| Bake at 325 deg F for approximately 13 minutes or until they are just starting to colour along the edges. | |