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Instant Whipped Shortbread


1 3/4 cups (437.5 mL) flour
1/2 cup (125 mL) sifted icing sugar
1 cup (250 mL) butter, softened


1. Combine flour and icing sugar. Set aside.
2. Cream butter thoroughly in small mixer bowl.
3. Mix in blended flour and sugar gradually, using low speed on electric mixer.
4. Then beat at medium speed for a few seconds.
For drop shortbread, drop dough by teaspoonsful. Decorate with pieces of cherries.
For shaped shortbread, roll dough into 1" balls; then flatten with floured fork. Decorate if desired.
Variation 3: roll dough into 1" balls; roll in finely chopped nuts and flatten with bottom of glass which has been greased and floured.
For "birds' nests", roll dough into 1" balls; roll in finely chopped nuts; make a cavity in each with thumb and fill with jam or jelly.
5. Place on ungreased baking sheets.
6. Bake in 350 degree oven for 15 - 18 minutes.
7. Let cool a few seconds before removing to wire rack.
8. Yield: 4 dozen
This is one recipe that requires real butter (or, at least, a very good margerine substitute).

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