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Insane and Best Whipped Shortbread

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Recipe for Insane and Best Whipped Shortbread

Yield: Approximately 20 depending on size

Insane and Best Whipped Shortbread

Insane Whipped Shortbread

For this recipe I double the ingredients as 1 batch of cookies is not enough. While at it, you may well make it 4 times, as they are as light as cloud puffs with a delicious buttery flavor.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1c softened butter
  • 1½ c flour
  • ½ c icing sugar
  • ½ c glazed cherries

Instructions

Preheat oven to 325F

Combine flour, sugar, and butter and mix with an electric mixer until light and fluffy, (approx. 10 minutes).

Drop by teaspoon onto cookie sheet.

Press glazed cherry into each cookie and bake for 15-20 minutes, until lightly browned.

Notes

Prepared, tried, and tested Beverley Bella from SA Tasty Recipes - Saffas Daily Recipes

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Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 127Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 73mgCarbohydrates 10gFiber 0gSugar 3gProtein 1g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

Did you make this recipe?

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Why did my shortbread cookies come out flat?

Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough

 

When making shortbread should the butter be cold?

Start with butter that’s refrigerator-cold to prevent the dough from warming up too fast, which would make it greasy and difficult to roll. If the dough does get soft or sticky as you’re
rolling or cutting it, just put it in the refrigerator for 10 or 15 minutes to chill the butter.
 

What do I do if my shortbread is too crumbly?

But if it’s too crumbly, you have basically two choices: you can add more butter (or whatever fat you used in place of butter), or you can add a little liquid. If you choose to add liquid, I recommend kneading in one tablespoon at a time until the dough is just barely crumbly but holds its shape when pressed together.
 

Can I leave shortbread dough in the fridge overnight?

The dough (and its variations) can be prepared and refrigerated overnight or frozen for up to 3 months, covered tightly with plastic wrap; thaw the frozen dough overnight in the refrigerator before using. The baking time for each variety of shortbread will vary depending on the kind of pan and cutters used.
 
 
We have lots and lots of Shortbread cookie recipes for you to choose from on the blog, so take a look for different variations, and I am sure you will enjoy them all.
 
 
 

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

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