Whipped Shortbread Cookies

"These were pretty good. However, my dad is a pastry chef and said that the amount of butter in them is way too much. The taste of butter was a little too pronounced. He said that as a general rule for..." See more shortbread, the amount of flour always has to be at least double to the amount of butter. Also, he said that the secret to get them to stay in one piece and not fall apart, is in the baking time. Make sure you bake them at least until the are a rich golden instead of white. My first batch was just golden on the bottom, and I was still able to manipulate well, but fell apart when biting into them, and they were a little chewy, or doughy in the mouth. My second batch, I let them get a little more color on them, and there texture was much better! Here you go, that is the secret (I think)of why many people had crumbly falling apart cookies! All credit goes to dad :) Perfect dough for piping beautiful shapes. Pretty good when adding a bit of almond extract too!"

"These really are light and melt-in-your-mouth good. I first beat the softened (salted) butter in my electric stand mixer; then beat the dough for the 10 minutes called for. Shortbread is high on my ..." See morelist of fave cookies, so I didn't think I'd want maraschino cherries messing with my shortbread! But it really did add a very nice touch. I used Trader Joe's Maraschino Cherries (no red dye additives and they still taste great). This does not make very many cookies, so if you want a lot, at least double the recipe! I probably got the 3 dozen it says it yields, but they are very small cookies! BTW, there are two recipes for these cookies on this site with one difference: the other one calls for red AND green maraschino cherries! Thanks for the great cookie, Carol!"

"Easy and delicious. For Christmas we omitted the cherries, dipped edge in chocolate and then in crushed candy cane !..." See more"