11/20/2023 0 Comments Whipped shortbread cookie recipe![]() I guess at some point, folks decided it could do the same for whipped shortbread cookies. It adds bulk to dough or batter without adding additional protein, so it can make cakes and cookies more tender.Īnd I love Instant Clear Jel, which is modified cornstarch, for making magical stabilized whipped cream. You want to mix until ingredients are just combined and then stop.14.1 Nutrition Why Do Some Recipes Have Cornstarch?Ĭornstarch can be a secret ingredient. My Cookies Were Tough: Over kneading the dough can result in tough cookies.Whipping for 3 minutes will create a lighter, flakier cookie. My Cookies Were Too Dense: Two things will affect the consistency of the cookies, the butter temperature and how long you whip it with the confectioners sugar.To fix this problem, refrigerate the raw cookie dough for 15 minutes before rolling into balls and baking. If Cookies Spread Too Thin While Baking: This can be caused by too much flour or the butter was too melted before baking.If Shortbread Cookie Dough Is Too Crumbly: There might be too much butter.Troubleshooting Christmas Shortbread Cookies: You can bake them from frozen by adding 2-4 minutes on the baking time. Once the dough is firm, add the raw cookies to a freezer bag for up to 3 months. Place the baking sheet in the freezer for 1 hour. First, roll into balls, then gently flatten with a fork and place on a baking sheet. Freeze The Dough Ahead Of Time – If you want to prep the cookies in advance, you can freeze the uncooked dough.Don’t put them back in the oven because once they cool, they will start to harden making them the perfect consistency. You might think that they’re undercooked. Don’t Overcook The Cookies – When you pull these cookies out of the oven, they will feel really soft.– If the temperature is higher it can create burnt edges to the cookies. Bake In Small Batches – Use only one cookie sheet in the oven at a time.I used a variety of Christmas themed candies including green and red jimmies (sprinkles), crushed candy canes (I crushed a couple candy canes in a bag by lightly tapping them with a hammer on a cutting board), and Hershey’s kisses (striped peppermint flavor and regular chocolate). Sprinkle them on top and gently press them into the cookies with your fingers. Adding The Decorations – Add your decorations to the uncooked cookies.Cookie stamps add beautiful textures too! ![]() Pressing The Cookies – You can use the bottom of a glass or the prongs of a fork to gently press down the cookies.Chill The Cookie Dough Before Rolling – Chilling the cookies will help to firm up the butter which will create puffier cookies.Without it, the shortbread will be a more cakey texture. Don’t Skip The Cornstarch – Another key ingredient to creating light and flakey cookies.I typically set a timer during this process to make sure I’m doing the correct time. Whip Ingredients For At Least 3 Minutes – This is key to creating light and flakey cookies.This is what creates the light and flaky texture that shortbread cookies are known for. melted butter), the cookies won’t hold air properly during the creaming process. Use Room Temperature Butter – If the butter is too cold or too hot (aka.Use Butter, Not Margarine – Real butter is one of the key flavors of shortbread cookies.You can also refrigerate these cookies or store them on the counter in an airtight container for up to 1 week. These cookies can be frozen for up to 3 months. How To Freeze Christmas Shortbread CookiesĪdd the cookies to a freezer bag, remove excess air and seal tightly. After, gently transfer each one to a rack to cool completely (I like to use a spatula as they’re delicate while still warm).įor detailed instructions please scroll to the bottom of this post for the full recipe card. Once cooked, remove from the oven and let them sit on the baking sheet for 10 more minutes. Add Christmas candies and sprinkles, then bake for 8 minutes. Flatten, Decorate and Bake – Use a fork to gently flatten each cookie.Place each on on a baking sheet lined with parchment paper. Chill And Roll – Chill the dough in the fridge for 15 minutes, then roll into 1 Tbsp balls.Near the end the dough will start to come together and you can finish mixing with your hands. Mix In Flour – Stir in half of the flour using hand mixer.This step is key for light and flakey shortbread. Whip The Sugar and Butter – Whip the room temperature butter, confectioners powdered sugar and vanilla with a hand mixer for 3 minutes.Dry Ingredients – Mix together the flour, cornstarch and salt.How To Make Christmas Whipped Shortbread Cookies
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