Shortbread! Who doesn’t love shortbread? Is there anything truly more magical at Christmas!?! We think not. Whipped shortbread has a way of appealing to every age, every taste and every Christmas party.
Even as we sit here, and begin to think about how to describe its incredible angelic texture and taste, our thoughts wander to past experiences and memories… Memories encompassing the holiday season, family, friends. Good times, good laughs…
Isn’t it incredible how food has the ability to transport us to the past? We are so in love with these amazing little cookies and their ability to do exactly that. To flood our minds with joy.
We had so much fun recreating these cookies to a gluten-free form. They’re so simple and yet so beautiful! Truly the perfect cookie for the holiday season.
We decided to use an icing bag to create our cookies but you can absolutely just use a cookie scoop or spoon. Be adventurous with decorating…feel free to use nuts, sprinkles, maraschino cherries, chocolate or anything else you can possibly think of!
Whipped ShortbreadCourse: DessertCuisine: CanadianDifficulty: Easy
A family tradition on the Christmas baking tray, this non traditional shortbread is close to a gluten-free miracle! It’s rich, velvety smooth buttery texture will literally melt in your mouth. It’s pleasing to every age, and this cookies recipe is so easy and quick. We promise it will become a staple within your busy Christmas season!
2 cup butter
3 1/2 cups CUT flour
1 1/2 cup icing sugar
1/2 tsp almond extract
- Preheat oven to 350 °F
- Add butter into mixer and beat well.
- Combine the rest of the other ingredients on low speed until fully mixed.
- Continue to beat at med-high speed for 8 min.
- Drop from cookie scoop, or piping bag onto greased cookie sheet.
- Decorate with either nuts, chocolate, sprinkles or maraschino cherries.
- Bake for 11-12 min until bottoms are lightly browned.
- Happy baking, Stacey and Meg