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Easy Whipped Shortbread Cookies

Easy whipped shortbread cookies that are light, buttery and melt in your mouth. A simple shortbread cookies recipe topped with red and green cherries for the holidays.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup confectioners' sugar
  • 5 red maraschino cherries quartered
  • 5 green maraschino cherries quartered

Method
 

  1. Heat the oven to 325°F (165°C). Line baking sheets with parchment paper.
  2. Beat the flour, butter and confectioners' sugar in a large bowl with an electric mixer on medium speed for 8 to 10 minutes, until the dough is pale, soft and airy.
  3. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
  4. Top each cookie with a cherry quarter.
  5. Bake for 18 to 20 minutes, until the bottoms are light golden.
  6. Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.

Notes

  • Beating the dough the full 8 to 10 minutes is what makes these cookies light.
  • Pat the cherries dry so the color doesn't bleed into the dough.
  • Store in an airtight container at room temperature for up to 5 days.