Whipped Shortbread Cookies Recipe

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Sarah Mcfee
Sarah Mcfee
I am a stay at home mom of two boys, and have been married to my supportive husband for over 8 years. Cooking has always been a big part of my life since I was a child.

Prep:  15 mins

Cook: 17 mins

Yields: 24 – 30 cookies


  • 1 cup butter, softened
  • 1 12 cups all-purpose flour
  • 12 cup icing sugar or 12 cup powdered sugar
  • 1 teaspoon vanilla extract (optional)
  • 14 cup red maraschino cherry
  • 14 cup green maraschino cherry

Nutritional Info

Serving Size: 1
Calories 110.8
Calories from Fat 69
Total Fat 7.8 g
Saturated Fat 4.9 g
Cholesterol 20.3 mg
Sodium 67.9 mg
Total Carbohydrate 9.7 g
Dietary Fiber 0.3 g
Sugars 3.6 g


  1. In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
  2. Prepare cookie sheets with parchment paper.
  3. Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
  4. Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
  5. Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
  6. Remove from oven and let cool on cookie sheet for about 5 minutes.
  7. Transfer onto wire racks to finish cooling.
  8. Store in a container with a lid and separate each layer with wax paper.


  1. If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
  2. Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
  3. A thumbprint in the cookie, filled with your choice of jam is very tasty.
  4. It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

Source: food.com


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