Description
These Whipped Shortbread Cookies are light, buttery, and melt-in-your-mouth delicious. With the perfect balance of sweetness and a delicate texture, they’re perfect for holiday gatherings or any time you want a simple yet indulgent treat. The maraschino cherry on top adds a festive touch!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar
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1 1/2 cups all-purpose flour
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1/4 cup cornstarch
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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24 maraschino cherries, well-drained and patted dry
Instructions
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Preheat the Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Cream the Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until smooth and fluffy, about 3-4 minutes.
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Add the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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Add the Extracts: Stir in the vanilla and almond extracts until fully incorporated.
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Shape the Cookies: Using a spoon or cookie scoop, form small balls of dough (about 1 tablespoon each). Place them onto the prepared baking sheet, leaving space between each cookie.
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Top with Cherries: Gently press a maraschino cherry into the center of each cookie.
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Bake the Cookies: Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
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Be sure to drain and pat dry the maraschino cherries before using to prevent excess moisture from affecting the cookie dough.
- These cookies can be stored in an airtight container for up to 1 week or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American