These whipped shortbread cookies are light, buttery and melt in your mouth.
I love shortbread and decided to try this recipe. Whipped shortbread has an airiness to it that regular shortbread lacks. The difference? Whipped Shortbread has to be whipped with some sort of machine. I prefer using a stand mixer. That way, I can just dump all my ingredients in and let it do the work.
I piped these out and was very happy with the result. Make sure you use a very wide tip or else you can have some difficulties piping it out. I used an Ateco 827. You could easily use a cookie press instead, or even slice and bake. This is a very versatile dough!
- 1 cup salted butter, at room temperature
- 1½ cups confectioner's sugar
- 1 tsp vanilla extract
- 2 cups (250 grams) all purpose flour
- 2-6 tbsp milk
- Preheat oven to 350F. Line 2 baking sheets with silicone mats. Set aside.
- Place the butter, confectioner's sugar and vanilla extract in a bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy.
- Add flour and mix until combined.
- Add milk a little at a time until dough is a pipe-able. Fit a pastry bag with a large star tip. I used Ateco 827. Pipe onto the silicone lined baking sheet with no more than 12 cookies per sheet.
- Place baking sheets into the refrigerator for 10 minutes to firm cookies.
- Bake for 15 minutes or until lightly golden. Let cool and store in airtight container until needed.
Recipe adapted from Fifteen Spatulas