Whipped Shortbread Cookies

I made this, but added 1tbsp corn starch and 1tsp vanilla, used salted butter & made the 1/2c of icing sugar "heaping"! Turned out great. I used a small cookie press, and made 100 little cookies, baked 8 mins.

These came out light and fluffy - great texture. Added 1tsp vanilla and used salted butter. Family loved.

First off, I read a lot of the comments before I began. Being my first time making a cookie like this I was nervous to have bad results. Ingredients are expensive these days.I took my time and they turned out amazing!This is what I did: I whipped the butter on its own in my KitchenAid for 8 minutes. I than added the sugar in slowly and continued whipping until it was mixed in and begun fluffing up. Than I slowly added the flour and whipped everything for 9 minutes together.Things I added in after the sugar to address the warnings of no flavour: 1 tsp of lemon rind, 1/4 tsp lemon juice, 1 tbsp Madagascar bourbon vanilla bean paste.I put the "dough" in a pipping bag with a tip and got a pretty design. Than added my cherries whole in the center (I hate getting half a cherry lol)They aren't perfect this was my first time making these. But I think I did pretty good for my first go. Really watch because I followed the times and even took it out at 9 minutes for my first batch and it was too dark. 7 minutes was perfect for my second batch.I really love this recipe and will use it in the future they're delicious!Also you can use vegan butter (I used Becal vegan butter sticks) as we have dairy allergies in the family.

First time in 30 years trying shortbread cookies (the first time they melted into a flat buttery mess...) and overall I was impressed with the turnout. I first whipped the butter at slow and fast speeds to ensure it was creamed to the sides of the bowl. Added the confection sugar and allowed that to mix fully. Added the flour and ran that at various speeds until the batter was two gigantic balls. For flavour I added a tsp of vanilla and mixed again. I changed up the recipe and rolled the dough out and cut tree shapes and the rest was rolled into balls. I assumed the balls would fall but they held their shape. I like plain cookies with no icing or sprinkle junk on it so this recipe suited me to a tee! Held its shape and did not crumble.

Super disappointed. Cookies didn’t hold together at all and melted into crumbly flat pancakes. Not at all close to a shortbread and a complete waste of ingredients.

I'm sorry, but I just didn't care for these cookies at all. I followed the recipe exactly, and what I ended up with were super flat, tasteless, dry little crumbles. I agree with the reviewer Michael Lowery who said that the photos you see of this cookie that show a fluffy, tall shortbread, are not of this recipe. I tried it twice--the second time adding more flour, and they were still fairly flat. I would've been ok with that had they tasted alright, but the flavor just wasn't there. I think there are ways to improve this, but I was quite disappointed in the recipe as it's currently written. Sorry for the negative review. Thanks for you sharing your recipe!

I made these awesome cookies, easy to follow recipe. they turned out perfect. I made plain ones and then I made some with a little raspberry jam on them. they were ready in 13 minutes in my oven. this will be one of our family Christmas cookies from now on!!

My daughter added peanut butter and put raspberry jam in their center!