I love cookies all year long but in the month of December whipped shortbread is near the top of the list of cookies I want to enjoy. This old-fashioned Whipped Shortbread is the kind of recipe your grandmother might have made. Whether you decorate these cookies with a piece of maraschino cherry or holiday sprinkles it’s the melt-in-your-mouth buttery taste that so many people love.
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Another reason to love whipped shortbread is the fact that there is no rolling out dough. Using a small scoop to portion the dough is quick and easy plus it makes uniform sized cookies to ensure even baking. You can use two spoons to do this job but a portion scoop is the perfect tool.
I set out to learn more about cookies this year and I did. To find my best cookie baking tips read or listen here:
Some people type into Google and make any recipe they find. For gluten free bakers this is a high-risk activity. There are many variables that affect baking plus the added challenge of numerous gluten free flour combinations. If you want to enjoy baking I highly recommend you save your favourite holiday recipes, especially since you might not make them for the next eleven months. I have two systems to keep my holiday recipes.
One year I glued a nice photo of my Christmas baking to the outside of a half-size envelope. It is filled with favourite recipes written on cards, clipped from magazines plus some given to me from friends. I’ve had this envelope for a long time and although it’s not organized it serves me well.
Over the years my collection of holiday recipes grew. One year I designated a three-ring binder for this plethora of recipes. I taped some recipes to full size pages, hole-punched others and even typed a few and put them in page protectors. My binder also includes the pumpkin recipes I make at Thanksgiving and Halloween, and my favourite punch recipe that I seemed to be searching for year after year. It also holds my entire turkey feast menu. It’s a mish-mash for sure but the label on the spine says Xmas Favs and it works for me.
Whatever you do, whatever recipe you make, just be sure to have some fun and enjoy your cookies. Let me know in the comments below how your holiday baking turned out.
|1 cup butter, room temperature|
|½ cup icing sugar|
|1 tsp vanilla|
|1 cup white rice flour|
|½ cup cornstarch|
|¼ cup tapioca starch|
|½ tsp xanthan gum|
|DECORATING – sprinkles or maraschino cherry pieces|
|DUSTING FLOUR – white rice flour, sweet rice flour or tapioca starch|
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