Welcome to the final day of the 12 Days of Easy Christmas Cookies! This recipe is a little late in coming because, well, I’ll be honest… my first attempt was a flop. These are one of my husband’s favorite cookies and I guess I was in a rush. I kinda missed a step. A very important step. Well, an important step to me. The cookies were still delicious but they were flat as a pancake. Note point #5 in the recipe: IMPORTANT: For a cookie that sits up and holds its shape, chill the unbaked cookies for 15 minutes before baking.
Needless to say I was devastated but my family was over the moon happy. This was a double batch I messed up. Being the person I am, I refused to take any pictures of my pancake cookies. These are whipped shortbread cookies. They are supposed to be light and fluffy, like a cloud… a big puffy cloud. Not a pancake. There was certainly no way I was going to take pictures of a flat “whipped” shortbread cook nor was I going to give them to people as gifts. Oh no, I was going to let my family devour the evidence and they were ever so happy to oblige.
I scheduled this recipe to be the last one I post of the 12 Days of Easy Christmas cookies hoping to find time to bake yet another (single) batch so I could take my pictures and gift them to my neighbors. It took longer then expected but I finally found the time! As you can tell, they turned out perfectly once I figured out where I went wrong last time. I put the cookie sheets in the freezer for 10 minutes instead of the fridge for 15 minutes. You really should give them a try! They are easy, you just need to read the complete recipe and directions before starting. 😉
#84 – Drop Shortbread Cookies
- 1 1/4 cups unsalted butter at room temperature
- 1 cup icing sugar , sifted
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1/4 teaspoon salt
Preheat the oven to 350 F and baking trays with parchment paper.
Beat the butter until light and fluffy. Add in the sifted icing sugar on low speed and mix until well combined. Beat in the vanilla extract. Give it a few extra minutes of whipping to ensure everything is well combined and fluffy.
In a separate bowl, sift together the flour, cornstarch and salt. Gradually add the flour mixture into the butter mixture. Using a small ice cream scoop, spoon mixture onto cookie sheets. If you want a flatter cookie that spreads, bake right away. For a cookie that sits up and holds its shape, chill the piped unbaked cookies for 15 minutes before baking. Bake for 12 minutes, until the cookies just begin to brown lightly on the bottom.
Cool the cookies on the trays before storing in an airtight container.
The cookies will keep up to a week.
This recipe was part of AKA Design’s link up party.