Home Contact Sitemap Checkout

Gluten-free has never tasted so good!
Print This Page

Whipped Shortbread

Prep time

25 mins
Cook time

15 mins
Total time

40 mins



Ingredients  

1½ cups Kinnikinnick All Purpose Flour Blend (310 g)
½ cup icing sugar - sifted (75 g)
1 cup unsalted butter - room temperature (227 g) 
Optional: assorted toppings/chocolate for dipping

Directions

Cookie Batter

  1. Preheat oven to 350°F (167°C). Line 2 baking trays with parchment paper. Set aside.
  2. In a mixing bowl, mix butter with an electric mixer until soft.
  3. Add sifted icing sugar and mix until combined (approx. 4 - 5 minutes) on high speed. Scrape down bowl during mixing.
  4. Slowly add Kinnikinnick All Purpose Flour Blend and mix until light and fluffy (approx. 8 - 10 minutes) on medium-high. Scrape down bowl during mixing.



Yields 48 cookies

Assembly

  1. Spoon or pipe Cookie Batter onto parchment lined baking trays, spacing cookies about 2 inches apart.
  2. Optional: Top with your favorite toppings (maraschino cherries, almonds or chocolate).
  3. Bake for 12 - 15 minutes in preheated oven.
  4. Remove from oven and let cool on pan for 5 - 7 minutes prior to moving to cooling rack.
  5. Optional: Dip Whipped Shortbread Cookies in melted chocolate. Let chocolate set before storing in an air-tight container


Tips & Variations

  • These cookies are extremely fragile. It is important to let them cool completely on the pan prior to moving to a cooling rack.
  • Always pipe or scoop cookies on cool pans. The high ratio of butter will melt and spread on a hot pan before they have a chance to set up in the oven.
  • Make sure to whip the mixture until it’s light and fluffy. This is a whipped cookie and requires a long mixing time to achieve desired texture.
  • Store baked shortbread cookies in an air-tight container with parchment between each layer.