December 22, 2019
I can’t believe it’s the last weekend before Christmas, the time sure has flown by! The next few days will be spent spending time with friends and family and hopefully getting some wrapping done and more cookies baked. There just doesn’t seem to be enough hours in the day! Speaking of cookies, I wanted to share my mom’s whipped shortbread with you guys today.
This year we tried a gluten-free batch of these and I am happy to report that they are delicious! This recipe is pretty basic with not a lot of ingredients, perfect if you are short on time.
I always use a “cup-for-cup” type of gluten free flour because I like that you just directly substitute it for regular flour. My mom used to make these with a maraschino cherries on top, but I am more of a chocolate girl and I always use the festive M&M’s. According to google, M&M’s are gluten-free but if you were someone with Celiac disease or a severe allergy/intolerance, it would be a good idea to double check the ingredients list. When it comes to presentation, again my way of making these cookies is different from my mom. She pipes hers from a piping bag and they always look so pretty. I normally just drop mine from a spoon, stick a chocolate in the middle and bake, but this year I used a cookie stamp and they turned out pretty cute!
These are pretty simple to make, the trick is to whip the dough for a long time…that’s what makes these cookies light and fluffy. Luckily I have an electric mixer that does the hard work for me. I snapped some pictures on my phone as I was making these so pardon the photo quality!
To make these cookies, this is what you need:
And here is what you do…
1.whip the butter and vanilla, if your butter is right out of the fridge, soften it a bit before whipping
2.sift together flour, powdered sugar and cornstarch
3.add dry ingredients to the butter and whip the dough for 3-5 minutes, scrape down the sides of the bowl a few times
4.drop the dough in a cookie size portion onto a cookie tray lined with parchment paper, or a silicone baking mat which is what I use and highly recommend
5.bake these for 12 minutes in a 325 degree oven
6.let cool – for the gluten free cookies, they are a little crumbly so I recommend leaving them on the tray until they are completely cool and even popping them in the fridge
And there you have my mom’s recipe for whipped shortbread!
If you have any questions for me, leave them in the comment section below! If you try this recipe I would love to hear how it turns out!
Thanks for reading!